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The climate impact and land use of cultivated meat: Evaluating agricultural feedstock production.
PLoS One
January 2025
Faculty of Agriculture, Food and Nutrition, Weihenstephan-Triesdorf University of Applied Sciences, Weidenbach, Germany.
As global demand for meat continues to rise, alternative and sustainable methods of production are being explored. Cultivated meat (CM) is one such alternative that holds potential for sustainable production with less environmental impact. This study develops an approach to evaluate CM production based on agricultural feedstock.
View Article and Find Full Text PDFAn integrated multiphase dynamic genome-scale model explains batch fermentations led by species of the genus.
mSystems
January 2025
Biosystems and Bioprocess Engineering, IIM-CSIC, Vigo, Spain.
During batch fermentation, a variety of compounds are synthesized, as microorganisms undergo distinct growth phases: lag, exponential, growth-no-growth transition, stationary, and decay. A detailed understanding of the metabolic pathways involved in these phases is crucial for optimizing the production of target compounds. Dynamic flux balance analysis (dFBA) offers insight into the dynamics of metabolic pathways.
View Article and Find Full Text PDFComparative metagenomics of tropical reef fishes show conserved core gut functions across hosts and diets with diet-related functional gene enrichments.
Appl Environ Microbiol
January 2025
School of Marine Science and Policy, University of Delaware, Lewes, Delaware, USA.
Unlabelled: Fish gut microbial communities are important for the breakdown and energy harvesting of the host diet. Microbes within the fish gut are selected by environmental and evolutionary factors. To understand how fish gut microbial communities are shaped by diet, three tropical fish species (hawkfish, ; yellow tang, ; and triggerfish, ) were fed piscivorous (fish meal pellets), herbivorous (seaweed), and invertivorous (shrimp) diets, respectively.
View Article and Find Full Text PDFAdvances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions.
Compr Rev Food Sci Food Saf
January 2025
Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia, USA.
Gut microbiota and their metabolites profoundly impact host physiology. Targeted modulation of gut microbiota has been a long-term interest in the scientific community. Numerous studies have investigated the feasibility of utilizing dietary fibers (DFs) to modulate gut microbiota and promote the production of health-beneficial bacterial metabolites.
View Article and Find Full Text PDFTechniques and Emerging Trends in Flavor and Taste Development in Meat.
Food Sci Anim Resour
January 2025
Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami.
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