Microorganisms as Potential Source for Food Sustainability

The existing food structures are based on unsustainable methods that fails to circumvent the issue of rising population and accessibility for the nutritious diet, thus embarking the new sustainable, reliable and nutritious sources such as micro-organisms. Microbes are the most suitable alternative as nutritional source as they have minimal carbon footprint, limited usage of resources such as land, water, nutrients and seasonal dependence. Additionally, with the advances in synthetic biology, potential of microbes has been raised to the next level to meet the many unmet nutritional demands. In this chapter we explore the various microbes as an additional sustainable nutritional source and impact on the recent food structure.