Producción masiva de microorganismos para la obtención de proteína sustentable con alto valor biológico

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Julián Gamboa-Delgado
Julia Mariana Márquez-Reyes
Daniel Enrique Godínez-Siordia


El presente artículo provee una revisión del estado actual del uso de microorganismos como insumos alimenticios, enfatizando grupos microbianos tales como levaduras, bacterias, cianobacterias y microalgas, las cuales muestran un alto potencial para ser cultivadas masivamente. Numerosos microorganismos presentan excelentes características nutricionales para humanos y para animales de cría. Los alimentos derivados de la pesca y agricultura tienen un papel primordial al satisfacer las actuales necesidades poblacionales; sin embargo, el crecimiento de la producción de estos insumos se verá restringido en el futuro debido a la sobrepesca y al límite de tierra arable disponible. Entre las diversas fuentes alternativas de nutrientes, la biomasa derivada de microorganismos ha sido considerada como un prometedor sustituto de las proteínas animales y vegetales.

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GAMBOA-DELGADO, Julián; MÁRQUEZ-REYES, Julia Mariana; GODÍNEZ-SIORDIA, Daniel Enrique. Producción masiva de microorganismos para la obtención de proteína sustentable con alto valor biológico. CIENCIA ergo-sum, [S.l.], v. 30, n. 3, oct. 2022. ISSN 2395-8782. Disponible en: <>. Fecha de acceso: 29 nov. 2022
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