postart777 t1_iy616p3 wrote
"The microbes they breed feed on hydrogen or methanol ā which can be made with renewable electricity ā combined with water, carbon dioxide and a very small amount of fertiliser. They produce a flour that contains roughly 60% protein, a much higherconcentration than any major crop can achieve (soy beans contain 37%,chick peas, 20%)."
We eat delicious, delicious cheese, and tasty bread, both using bacteria. If microbe flour could be scaled up, it could indeed solve world food mismanagement, and inspire endless varieties of local cuisines made from high protein microbe flour. (rebranded as something more palatable, like micro grain flour).
SBBurzmali t1_iy6v1hn wrote
That really depends on what it takes to scale that up to industrial levels. Wheat currently is capable of growing in dirt under the open sky, if this process requires temperature controlled sealed tanks that have to be kept in sterile conditions, this is not a viable solution.
cittatva t1_iy7uk3e wrote
Often bacteria cultures are very tolerant of less than sterile conditions. Yogurt, kombucha, kimchi, sauerkraut, miso, etc.
SBBurzmali t1_iy7v8a3 wrote
It isn't so much the culture dying that'd be the issue so much as something else, like say regular old normal yeast that is found pretty much everywhere, making itself at home and spoiling the batch.
cittatva t1_iy7ubs9 wrote
Iād like to see it not so much scaled to industrial production levels as developed for local open-source or DIY use. Part of the problem with industrial food production is the distribution that follows it. Food packaging, transportation, getting food to consumers before it expires. If local communities could provide their own high quality protein flour, this would solve a lot of problems.
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