In a groundbreaking development, researchers in Germany have discovered a way to generate protein and vitamin B9 from microbes using just hydrogen, oxygen, and carbon dioxide. This sustainable method, powered by renewable energy, produces a nutrient-rich yeast that could potentially transform our diets.
The research team, led by Largus Angenent at the University of Tübingen, Germany, developed a two-stage bioreactor system. This system first employs a bacterium called Thermoanaerobacter kivui to convert hydrogen and carbon dioxide into acetate, a compound found in vinegar. In the second stage, this acetate, along with oxygen, is consumed by Saccharomyces cerevisiae, commonly known as baker’s yeast, to produce protein and vitamin B9.
“This is a fermentation process similar to how you make beer, but instead of giving the microbes sugar, we gave them gas and acetate,” explains Angenent. While yeast is known to produce vitamin B9 using sugar, it was uncertain if the same could be achieved with acetate. The findings confirm that acetate-fed yeast produces comparable amounts of vitamin B9.
The nutritious yield is impressive. Approximately 6 grams (0.4 tablespoons) of the dried yeast suffice to meet the daily vitamin B9 requirement. Furthermore, a serving of 85 grams (around 6 tablespoons) of this yeast provides 61% of the daily protein needs, surpassing traditional protein sources like beef, pork, fish, and lentils.
Although the yeast needs to be treated to remove compounds that could increase the risk of gout if consumed in large quantities, the treated yeast still delivers 41% of the daily protein requirement. This makes it a highly competitive alternative to conventional proteins.
The technology not only promises to tackle global nutritional challenges but also offers significant environmental benefits. By utilizing renewable energy and carbon dioxide, it minimizes carbon emissions associated with food production. Additionally, it reduces the dependency on agricultural land, opening doors for land conservation and sustainable farming practices.
“We are approaching 10 billion people in the world, and with climate change and limited land resources, producing enough food will become harder and harder,” says Angenent. “One alternative is growing proteins in bioreactors through biotechnology rather than growing crops to feed animals. It makes agriculture much more efficient.”
The potential impact is multifaceted—addressing food security, environmental sustainability, and public health. It offers a viable solution to meet protein requirements in developing countries, which often face food scarcity and nutrient deficiencies.
Nevertheless, the journey from lab to market involves several steps. The team plans to refine the production process, ensure food safety, conduct technical and economic evaluations, and assess consumer demand before this yeast protein becomes a grocery store staple.
Angenent emphasizes the consumer-friendly aspects, stating, “The fact that we can make vitamins and protein at the same time at a pretty high production rate without using any land is exciting. The end product is vegetarian/vegan, non-GMO, and sustainable, which could appeal to consumers.”
This promising research, supported by various German and international institutions, has been published in the journal Trends in Biotechnology. As the world grapples with the complexities of food production and environmental conservation, such innovative solutions may soon become essential to our everyday lives.