Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.

ABSTRACT: Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamento

SUBMITTER: Molfetta M 

PROVIDER: S-EPMC9319875 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature