Advancing Sustainable Food Systems Integrating Carbon Capture, Utilization, and Fermentation Protein Synthesis for an Environmentally Balanced Future


Exploring Carbon-Neutral Food Solutions with Fermentation Protein: Enhancing Sustainability through Carbon Capture and Utilization While microbial protein offers significant advantages in land and nutrient efficiency. There is room for improvement in its carbon footprint. This study introduces carbon capture and utilization as a catalyst for enhancing heterotrophic fermentation protein production. By evaluating various fermentation protein production pathways using liquid substrates derived from carbon dioxide (such as formate, acetate, methanol, and ethanol) and analyzing their respective metabolic processes, we assess the potential of this innovative approach in achieving carbon-neutral food and feed production. The estimation of the electrical cost for converting carbon dioxide into building block chemicals, producing hydrogen, converting these building block chemicals into fermentation protein through several metabolic pathways, and converting carbon dioxide produced during the creation of fermentation protein back into building block chemicals. Since steam, cooling water, and heat requirements are given as the electrical costs to create these utilities, it is believed that electricity is the only energy source. Since pumping electricity is too site-specific, it is not taken into account overall. In addition to the cost of electricity, the system`s carbon distribution was calculated using stoichiometric equations, chemical equilibria, and selected design factors. The nitrogen concentration distinguishes fermentation protein from bacteria and yeasts from animal and vegetable protein-rich food and feed that is now marketed. Overall, compared to fermentation (e.g., yeasts 12–50%, bacteria 9–33%). The nitrogen content on a dry weight basis is lower in both vegetables (e.g., soybeans, 3%, and animals (e.g. Acetate and ethanol are the most promising substrates for biomass production in terms of power demand, according to the technical assessment for the fermentation production process (acetate 8 – 40 kWh/kgCDW; ethanol 7 – 50 kWh/kgCDW). Pork, 1%)protein-rich products. This study showed average carbon dioxide emissions per metric ton of food-grade fermentation protein g

Posted by: Liyew Yizengaw Yitayih, PhD candidate, National Taiwan University of Science and Technology , Taiwan (21-Oct-2023)