Mikroben erzeugen Nährstoffe aus dem Nichts; reichhaltigere Proteinquelle als Rindfleisch und Fisch

> Scientists in Germany have developed a method to obtain protein and vitamin B9 from microbes by providing them with little more than hydrogen, oxygen, and carbon dioxide. “This is a fermentation process similar to how you make beer, but instead of giving the microbes sugar, we gave them gas and acetate”.

> The researchers developed a bioreactor system with two stages that creates protein- and vitamin B9-rich yeast. In the first stage, a bacterium called Thermoanaerobacter kivui converts hydrogen and carbon dioxide into acetate, a compound also found in vinegar.

> In the second stage, Saccharomyces cerevisiae (commonly known as baker’s yeast) consumes the acetate and oxygen to generate both protein and vitamin B9. The hydrogen and oxygen needed for this process can be obtained by splitting water using electricity from renewable sources like wind energy.

> The researchers discovered that the protein content in their yeast surpasses that of common sources like beef, pork, fish, and lentils. A serving of 85 grams, or about 6 tablespoons, provides 61% of daily protein needs. In comparison, beef supplies 34%, pork 25%, and both fish and lentils provide 38%.