"Exploring Yeast Protein as a Sustainable Alternative Protein Source for Nutrition, Climate Change, and Hunger Mitigation"

BACKGROUND AND OBJECTIVESThe world population is growing rapidly and the demand for food is increasing, which poses major challenges to food security. The search for sustainable and healthier protein alternatives is a current focus of food research. In addition, yeast also contains protein biomass, trace elements, and vitamins including B groups.This research investigates the potential of yeast protein as an alternative protein source derived from waste from various industrial sectors.MATERIAL AND METHODSThe study used a mixed-method approach, combining laboratory experiments and a systematic review of existing literature. The laboratory experiments involved the cultivation of yeast Saccharomyces cerevisiae on industrial medium containing molasses. The nutritional value of the yeast protein was evaluated through proximate analysis, and its amino acid profile was compared with that of conventional protein sources. The literature review focused on the environmental impact of traditional protein sources and the potential of yeast protein to reduce the ecological footprint of protein production.RESULTS AND DISCUSSIONThe results showed that yeast protein from Saccharomyces cerevisiae has high protein content (۵۰.۰% and ۵۵.۰%, respectively) and also contains all essential amino acids in the required quantity according to FAO recommendation, making yeast SCP (single cell protein) a complete protein. The experimental data suggested that yeast protein could provide a viable alternative to traditional protein sources, such as soybean and animal-based protein which have higher environmental impacts. The literature review found that the production of yeast protein has a low carbon footprint and water usage, making it a sustainable protein source.CONCLUSIONIn conclusion, this study highlights the potential of yeast protein as an alternative protein source to address hunger problems and mitigate the climate change. The study recommends the exploration for breeding high protein yeast strains, which are key indicators such as high growth rate on industrial waste.

کلیدواژه ها:

Yeast biomass ، Alternative Protein Source ، Nutrition ، Climate Change