Waste-to-nutrition: a review of current and emerging conversion pathways.

Current advances and research prospects for agricultural and industrial uses of microbial strains available in world collections.

Utilization of CO2 by converting it to useful organic compounds is an important strategy to move toward carbon neutrality and sustainable societies. Biological systems including plants and algae have driven conversion of CO2 to diverse organic compounds using their CO2 assimilation pathways and reducing powers. In this article, metabolic pathways and reactions assimilating CO2 and corresponding enzymes are reviewed. In addition, metabolic systems and the sources of energy and electrons for regenerating reducing powers are revisited. Finally, examples of exploiting native and heterologous metabolisms of bacteria for biological conversion of CO2 to food resources and value-added organic compounds are discussed. 

Bacterial conversion of CO2 to organic compounds

Potential use of microbial engineering in single-cell protein production

Killing two birds with one stone: chemical and biological upcycling of polyethylene terephthalate plastics into food.

Sustainable food production is a key to solve complicated and intertwined issues of overpopulation, climate change, environment and sustainability. Microorganisms, which have been routinely consumed as a part of fermented foods and more recently as probiotic dietary supplements, can be repurposed for our food to present a sustainable solution to current food production system. This paper begins with three snapshots of our future life with microbial foods. Next, the importance, possible forms, and raw materials (i.e. microorganisms and their carbon and energy sources) of microbial foods are discussed. In addition, the production strategies, further applications and current limitations of microbial foods are discussed.

Hye Eun Yu

Papers

Microbial food: microorganisms repurposed for our food