未来食品的低碳生物制造

Low carbon biomanufacturing for future food

摘要:

受到人口增长过快、社会经济发展水平不平衡、人口老龄化和不健康饮食方式等影响，人类面临着食品和营养缺乏、部分人群中营养相关疾病高发等问题。同时，社会低碳发展的需求呼唤一种可持续的食物供给模式。因此，既能满足消费者口感和营养需求，又是绿色可持续食物供给模式的技术，例如功能糖、人造肉等未来食品技术，受到了广泛的关注。近年，新兴的生物制造技术及产品得到了迅猛发展，将会支撑形成绿色、低碳的未来食品产业，引发传统生产模式的深刻变革，是新兴生物经济的重大战略发展方向。本文聚焦于未来食品——功能糖、微生物蛋白及人造肉等关键辅配料的生物制造技术研究，追踪其在细胞工厂构建、工业环境下菌种测试与过程优化和衍生产品开发等研究的最新进展，展望未来的发展趋势，旨在为微生物制造未来食品的产业发展提供指导。

Abstract:

Affected by the rapid population growth, the unbalanced level of social and economic development, the aging population and unhealthy eating patterns, we are facing problems such as lack of food and nutrition, and the high incidence of nutrition related diseases. At the same time, the demand for low-carbon development calls for a sustainable food supply model. Therefore, technologies that meet the taste and nutritional needs of consumers, and serve as a green and sustainable food supply model, such as functional sugar, alternative meat and other future food technologies, have attracted increasing attention. The rapidly developed emerging biomanufacturing technology and its products will support the development of a green and low-carbon future food industry and trigger profound changes in the traditional production mode. Collectively, this represents a major strategic development direction of the emerging bioeconomy. This review summarizes the biomanufacturing technology of functional sugars, microbial proteins and key auxiliary ingredients of alternative meat. We discuss the latest progress in cell factory construction, strain evaluation and process optimization in industrial environment and derived product development. Moreover, future development trend was prospected, with the aim to facilitate industrial development of biomanufacturing of future food.