Advance in protein reduces environmental impact

The search for new protein sources with a lower environmental impact has spurred research exploring microorganisms capable of replicating the taste and texture similar to meat. Among these alternatives, a widely studied fungus has gained prominence after undergoing genetic edits that increased its production efficiency and significantly reduced the resources needed for its cultivation. The study published in Trends in Biotechnology describes how researchers applied the CRISPR tool to improve the performance of Fusarium venenatum without adding external DNA. The editing fine-tuned the organism's metabolism and made its cell wall thinner, which facilitated digestion. Tests showed that the new strain, called FCPD, began producing protein with 44 percent less sugar and at an 88 percent faster rate. The team also observed a reduction of up to 61 percent in the environmental footprint associated with the process. Scientists highlight that there is a growing demand for quality proteins ...