Researchers from the **University of Tubingen** and the **Finnish Meteorological Institute** have developed a revolutionary technology that allows extracting **proteins and vitamin B9** from **microbes**, feeding them only with **hydrogen, oxygen, and CO₂**.
Published in *Trends in Biotechnology by Cell Press*, [this advancement works with renewable energy](https://noticiasambientales.com/energia/energia-renovable-en-cuba-buscan-que-el-26-de-su-generacion-electrica-sea-de-fuentes-limpias/), offering a **sustainable and micronutrient-rich alternative** that could transform food production in the future.
## The fermentation process with acetate
According to the researcher **Largus Angenent**, the system works similarly to beer fermentation, but instead of **supplying sugar**, the microbes receive **gas and acetate**. From this process, a **yeast rich in proteins and vitamin B9 (folate)** is produced, essential for **cell growth and metabolism**.
The designed bioreactor operates in **two stages**:
1. The bacterium **Thermoanaerobacter kivui** converts **hydrogen and CO₂ into acetate**, a component of vinegar.
2. The yeast **Saccharomyces cerevisiae** feeds on **acetate and oxygen** to **produce proteins and vitamin B9**.
The necessary hydrogen and oxygen can be generated through **water electrolysis**, using **electricity from renewable sources**, such as wind energy.
## Nutritional results and comparison with traditional foods
Studies have shown that yeast fed with acetate **produces the same amount of vitamin B9** as that obtained with sugar. Only **6 grams** of this dry yeast meet the **daily requirement of vitamin B9**.
In terms of **protein**, the levels of this yeast **exceed those of beef, pork, fish, and lentils**. For example:
– 85 grams of yeast cover 61% of daily protein needs.
– Beef: 34%.
– Pork: 25%.
– Fish: 38%.
– Lentils: 38%.
However, before its commercialization, the yeast must be treated to eliminate compounds that may increase the risk of gout, although even after treatment, it **still covers 41% of daily protein needs**, similar to traditional sources.
## Global impact and future of the technology
This advancement aims to **address global issues**, such as:
– **Environmental conservation**, by reducing the **carbon footprint** in food production.
– **Food security**, by minimizing dependence on agricultural lands.
– **Public health**, by providing an accessible source of **protein and vitamin B9** for vulnerable populations.
Angenent emphasizes that this technology **will not replace farmers** but will allow them to [focus on more sustainable crops](https://noticiasambientales.com/compromiso-ambiental/combinacion-de-cultivos-la-estrategia-natural-contra-las-superbacterias/), optimizing resource use. Additionally, the yeast could be a **solution for developing countries**, helping to mitigate **nutritional deficiencies and food scarcity**.
## Next steps and commercial potential
Before this yeast is commercialized as a protein alternative, the team plans to:
– **Optimize production** and scale up.
– **Investigate food safety** and potential regulations.
– **Conduct technical and economic analyses**.
– **Evaluate market demand**.
*”The fact that we can produce vitamins and proteins without using land is exciting,”* noted Angenent. **The final product will be vegetarian/vegan, non-genetically modified, and sustainable**, which could be attractive to consumers.
This development could change the way **protein is produced and consumed globally**, promoting more **efficient and ecological** nutrition.
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