A review for air fermentation to produce the air-based protein

Abstract

As the worlds population develops, there will be an increasing amount of requirement for food sources, however, traditional agriculture has been limited by many factors, like the availability of new farmland, the support of fertilizer, and the potential pollution of the growing process. Air-based meat provides an ingenious solution to this circumstance. The technology for producing protein uses air as the raw material, which means that regardless of climate conditions or seasons, protein can be produced, and it is produced within a few days rather than months, making air-based protein production gain a higher efficiency. Moreover, this process requires only a small portion of the land used in traditional meat production. However, there are several uncertainties that made this strategy have a hard time to extensively put into effect yet. The data and information in this paper are analyzed and derived from authoritative dissertations and academic websites. This paper will examine this technology from different perspectives to illustrate that advanced strategy in more detail.