ReviewNature communications2023
The microbial food revolution.
Review in Nature communications, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 80 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
80 citing papers in PubMed.
- Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey.Food science & nutrition · 2026Article
- Isolation and Characterization of a Naturally OccurringFoods (Basel, Switzerland) · 2026Article
- Key Safety Criteria for Novel Microbial Food Ingredients: A Comparative Analysis of International Regulatory Frameworks.Journal of microbiology and biotechnology · 2026Review
- Artificial intelligence for food innovation.Nature food · 2026Review
- Plant-Derived Foods and Medicines as Modulators of the Gut Microbiome: Molecular Interactions and Implications for Disease and Therapy.Molecules (Basel, Switzerland) · 2026Review
- Navigating adoption barriers for microbial proteins in future food.Nature communications · 2026Review
- Carbon Dioxide Fixation Cascade for the Production of Single-Cell Protein byJournal of microbiology and biotechnology · 2026Article
- Engineering sweetness: zeocin-based strain screening to identify high-titerFood science and biotechnology · 2026Article
- Taking microbial art beyond the laboratory: safe, simple, and scalable public engagement at the Osaka Expo.Journal of microbiology & biology education · 2026Article
- Multiscale Analysis ofACS omega · 2026Article
- Growth and protein content of Cupriavidus necator on organic acids derived from fermented grey starch.Applied microbiology and biotechnology · 2026Article
- Overexpression of msnA reprograms metabolism to enhance recombinant protein secretion across Aspergillus species.Microbial cell factories · 2026Article
- Pulsed Electric Fields for Emerging Single-Cell Bioprocessing in Food Applications: Electropermeabilization Mechanisms and Design Principles.Comprehensive reviews in food science and food safety · 2026Review
- The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.Nutrition bulletin · 2026Article
- Comparing meat alternatives for a sustainable food system.NPJ science of food · 2026Article
- Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues.Foods (Basel, Switzerland) · 2026Review
- Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties.NPJ science of food · 2026Review
- Model-driven exploration of lactose and galactose metabolism via an oxidoreductive pathway in Sungouiella intermedia for cell factory applications.Microbial cell factories · 2026Article
- CRISPR/Cas9-Mediated Metabolic Engineering of EndophyticACS omega · 2026Article
- Fermentation Technologies to Produce and Improve Alternative Protein Sources.Foods (Basel, Switzerland) · 2025Review
20 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
Our current food system relies on unsustainable practices, which often fail to provide healthy diets to a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention as a new food source solution, due to their low carbon footprint, low reliance on land, water and seasonal variations coupled with a favourable nutritional profile. Furthermore, with the emergence and use of new tools, specifically in synthetic biology, the uses of microorganisms have expanded showing great potential to fulfil many of our dietary needs. In this review, we look at the different applications of microorganisms in food, and examine the history, state-of-the-art and potential to disrupt current foods systems. We cover both the use of microbes to produce whole foods out of their biomass and as cell factories to make highly functional and nutritional ingredients. The technical, economical, and societal limitations are also discussed together with the current and future perspectives.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.