From sustainable feedstocks to microbial foods
Author:
Funder
National Research Foundation of Korea
Rural Development Administration
Publisher
Springer Science and Business Media LLC
Link
https://www.nature.com/articles/s41564-024-01671-4.pdf
Reference50 articles.
1. Choi, K. R., Yu, H. E. & Lee, S. Y. Microbial food: microorganisms repurposed for our food. Microb. Biotechnol. 15, 18–25 (2022).
2. Jahn, L. J., Rekdal, V. M. & Sommer, M. O. A. Microbial foods for improving human and planetary health. Cell 186, 469–478 (2023).
3. Campbellplatt, G. Fermented foods—a world perspective. Food Res. Int. 27, 253–257 (1994).
4. Bryant, K. L., Hansen, C. & Hecht, E. E. Fermentation technology as a driver of human brain expansion. Commun. Biol. 6, 1190 (2023).
5. Graham, A. E. & Ledesma-Amaro, R. The microbial food revolution. Nat. Commun. 14, 2231 (2023).
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