Akash Deep Shukla, Sweta Rai, Preethi Ramachandran, Sabbu Sangeeta, Ayushi Tiwari, Ashutosh Tiwari
Precision fermentation involves the utilization of genetically modified yeast, bacteria, microalgae, and fungi, to produce high value functional foods such as proteins, carbohydrates, lipids, vitamins, and flavonoids. The tremendous richness of microorganisms can be explored through strain selection, screening, engineering, and risk assessments to generate unique and safe products that benefit human health, with lower environmental footprint. Precision fermentation facilitates production of animal protein substitutes with equivalent functionality and induces tailored mutations to achieve desired protein structures to improve functionality. Precision fermentation is a promising solution to numerous issues within the current global production system, which is a fortunate development. Waste generation is low in precision fermentation as compared to animal-based products as engineered microorganisms are capable of maximizing yield and efficiency and can be grown and multiplied quickly on cheap substrates (often by-products of other processes). The implementation of precision fermentation methods in development of dairy and meat analogue will help to improve their efficiency, safety, nutrition, flavor, and overall quality. Adopting this technology will be essential for ensuring sustainable solution to global production challenges for upcoming generations. This review aims to provide insights into precision fermentation-based milk and egg protein alternatives and their significance in the context of sustainability.