科学家利用古老的发酵技术,将面包废物转化为营养素蛋白质。 Scientists convert bread waste into a nutritious, vegetarian protein using ancient fermentation techniques.

科学家发现了一种方法,利用亚洲古代发酵技术,将面包废物转化为有营养的食物。 Scientists have discovered a way to turn bread waste into nutritious food using ancient Asian fermentation techniques. 这一过程将面包结壳和草蛋白质转化为一种素食性替代蛋白质,减少食品浪费和温室气体的排放。 This process transforms bread crusts and grass proteins into a vegetarian alternative protein, reducing food waste and lowering greenhouse gas emissions. 该方法通过尽量减少废物来支持循环经济,并可能在全球人口增长时成为解决粮食安全问题的关键。 The method supports a circular economy by minimizing waste and could be key to addressing food security as the global population grows.