UConn科学家利用食品废物促进50%的微藻蛋白,从而创造可持续的饲料和食物。 UConn scientists boost microalgae protein 50% using food waste, creating sustainable feed and food.

康涅狄格大学的研究人员开发了一种方法,利用一种混合营养性生长过程,将微藻蛋白含量提高到50%,从食物废物(如奶酪脂)中添加乙酸钠。 Researchers at the University of Connecticut have developed a method to boost microalgae protein content by up to 50% using a mixotrophic growth process with sodium acetate from food waste, such as cheese whey. 这一技术得到美国农业部、能源部和NSF的支持,旨在为动物饲料和人类消费创造可持续、低成本的蛋白质,减少对石化补充剂的依赖,并重新处理废物。 The technique, supported by USDA, DOE, and NSF, aims to create sustainable, low-cost protein for animal feed and human consumption, reducing reliance on petrochemical-based supplements and repurposing waste.