Development Of Glucose-independent Yarrowia Lipolytica Processes

Abstract

As the global population continues to expand, there is a rising demand for animal meat production. However, the consumption and production of animal-based protein have detrimental effects on human health and the environment. Furthermore, challenges such as zoonotic diseases, climate change, and land scarcity underscore the need for exploring alternative meat sources. The study aims to investigate the feasibility of using Yarrowia lipolytica in mycoprotein research, focusing on enhancing its growth rate on environmentally friendly carbon sources that mitigate industrial CO2 emissions. This involves employing molecular and genetic approaches to optimize natural metabolic pathways and utilizing adaptive laboratory methods for fermentation. This study, a part of the Yummowia project, advances scientific understanding in synthetic biology and food science and holds promise in shaping the future landscape of sustainable and appealing meat alternatives. The collaborative and multidisciplinary nature sets the stage for continued innovation, with the potential to positively influence the broader food industry.