Researchers in Germany have discovered a way to extract protein and vitamin B9 from microbes using just hydrogen, oxygen, and carbon dioxide. This innovative technology, detailed in an article published on September 12 in the journal Trends in Biotechnology, utilizes renewable energy to create a sustainable source of protein that is rich in essential nutrients, potentially making its way into our diets in the future.
Researchers in Germany have discovered a method to extract protein and vitamin B9 from microbes using only hydrogen, oxygen, and CO2. This technology, which was reported on September 12 in the journal Trends in Biotechnology, harnesses renewable energy to create a sustainable protein alternative enriched with micronutrients that could eventually be incorporated into our diets.
According to Largus Angenent, the lead researcher from the University of Tübingen, “This process is akin to brewing beer, but instead of adding sugar to the microbes, we provide them with gas and acetate.” He adds, “We were aware that yeast could generate vitamin B9 when fed sugar, but we were uncertain if they could do the same with acetate.”
Angenent highlights, “With the world population nearing 10 billion and challenges like climate change and limited land, ensuring food security will become increasingly difficult.” He notes that utilizing biotechnology to cultivate proteins in bioreactors is a viable alternative to traditional crop farming, thereby enhancing agricultural efficiency.
The research team developed a two-stage bioreactor system to yield yeast abundant in both protein and vitamin B9. This vitamin, also recognized as folate, plays a crucial role in bodily functions like cell growth and metabolism. In the first stage, the bacterium Thermoanaerobacter kivui transforms hydrogen and CO2 into acetate, a compound commonly found in vinegar. In the second stage, Saccharomyces cerevisiae, or baker’s yeast, utilizes acetate and oxygen to produce protein along with vitamin B9. The necessary hydrogen and oxygen can be sourced from water that is converted into hydrogen through electricity generated from renewable resources, such as wind energy.
Interestingly, the yeast that is fed acetate produces a vitamin B9 output equivalent to those that consume sugar. Just 6 grams (0.4 tablespoons) of the computed dried yeast satisfies an individual’s daily requirement for vitamin B9. This vitamin concentration was validated by a team led by co-author Michael Rychlik from the Technical University of Munich, Germany.
In terms of protein content, the findings revealed that the yeast outperforms beef, pork, fish, and lentils in protein levels. Consuming 85 grams (6 tablespoons) of yeast meets 61% of daily protein intake, whereas beef, pork, fish, and lentils provide just 34%, 25%, 38%, and 38% respectively. Nonetheless, it should be noted that the yeast needs processing to eliminate compounds that could elevate the risk of gout if consumed in large amounts. However, even after treatment, the yeast still fulfills 41% of daily protein needs, which is comparable to conventional protein sources.
This technology seeks to tackle various global issues, including environmental sustainability, food security, and public health. By using clean energy and CO2, the method reduces carbon footprints associated with food production. Moreover, it separates land usage from agricultural practices, making more land available for conservation. Angenent emphasizes that this approach won’t replace farmers but instead will enable them to focus on sustainably growing vegetables and crops. Furthermore, the yeast solution could aid developing countries in overcoming food shortages and nutritional deficiencies by providing essential protein and vitamin B9.
Before this yeast can be found in grocery stores as a protein alternative, Angenent indicates there remain many steps to undertake. The research team intends to enhance and expand production, ensure food safety, perform technical and economic evaluations, and assess market demand.
Angenent expresses enthusiasm, stating, “The ability to simultaneously produce vitamins and protein at a relatively high rate while not utilizing any land is truly exciting. The final product would be vegetarian/vegan, non-GMO, and sustainable, which could attract consumers.”
This research was funded by the Alexander von Humboldt Foundation, the Federal Ministry of Education and Research (Germany), the Novo Nordisk Foundation CO2 Research Center (CORC), SPRIND GmbH, and the Federal Ministry of Education and Research.
