Bioconversion of agri-food waste and by-products into microbial lipids: Mechanism, cultivation strategies and potential in food applications

Background: Population expansion, global warming, and food scarcity have all increased the demand for alternative lipid sources to ensure food and energy security. Furthermore, over the last few decades, industrialization has posed a significant environmental risk to the world through its waste. Utilization of agri-food waste and byproducts as a substrate by oleaginous microorganisms for production of microbial lipids could be a phenomenal approach. Scope and approach: Oleaginous microorganisms have numerous advantages, including a shorter life span, rapid growth rate, ease of cultivation, ability to use a variety of substrates, and adaptability to metabolic/genetic changes. Exploiting oleaginous microorganisms for the production of microbial lipids can be viewed as an alternative sustainable food source as well as a versatile raw material for the production of food additives, surfactants, and tailored triacylglycerol's. Key Findings and Conclusion: Microbial oil production processes that mimic plant, animal, and marine lipids are non-toxic, sustainable, and adaptable, as well as energy efficient. Recent research on oleaginous microorganisms, as well as recent interventions in waste management, have resulted in microbial oils being the next and most viable product for a variety of end-user applications and an efficient way of waste management.

Automated summary

Population growth, global warming, and food scarcity have created a demand for alternative lipid sources. Utilizing agri-food waste and byproducts as a substrate for oleaginous microorganisms to produce microbial lipids is a sustainable approach. These microorganisms have advantages such as rapid growth, ease of cultivation, and adaptability to various substrates, making them a versatile raw material.