The protein content in fermented protein is as high as 40-80%. It contains a variety of vitamins, cellulose, carbohydrates, lipids, minerals, as well as rich enzymes and bioactive substances, and does not contain cholesterol, which is more friendly to patients with cardiovascular and cerebrovascular diseases. On February 19, the reporter of Science and Technology Daily learned that DeepTech released a report on the application and prospect of 2023 synthetic biology in food microbiological manufacturing. The report focuses on the application of synthetic biotechnology in new foods. Among them, the production of alternative protein through fermentation protein technology has received widespread attention. All along, driven by the dual needs of health and environmental protection, the scale of fermented protein industry has also been expanding, and the substitute protein produced by microbial fermentation has also been gradually applied to meat, functional drinks, plain cheese and other products. Fermented protein "meat" healthy and environmentally friendly meat is one of the main sources of human protein. With the growth of population and the acceleration of urbanization, the per capita and annual demand for plant protein and animal protein in the world has increased significantly. Traditional meat production consumes a lot of fresh water and land resources, and increases greenhouse gas emissions. Taking beef as an example, it takes 15 tons of water to produce 1 kg of beef, and emits 36 kg - 300 kg of carbon dioxide equivalent. The land area required to produce 1 kg of beef is 13 times that required to produce 1 kg of grain. The traditional meat production mode is difficult to meet the sustainable demand of human for meat protein. Animal meat, especially "red meat", is rich in cholesterol and saturated fat. Excessive intake will increase the risk of obesity and cardiovascular and cerebrovascular diseases. Therefore, human beings have been looking for alternative proteins to produce healthy and environmentally friendly "meat". At present, there are three main types of alternative proteins: plant protein, cell protein and fermented protein, of which fermented protein has the most promising development prospects. "Fermented protein, also known as microbial protein, is a protein produced by microbial fermentation using glucose, starch, molasses, syngas, carbon dioxide and other substrates." Li Demao, a researcher at the Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, said that the protein content in fermented protein is as high as 40-80%, containing a variety of vitamins, cellulose, carbohydrates, lipids and minerals, It is rich in enzymes and bioactive substances, and does not contain cholesterol, which is more friendly to patients with cardiovascular and cerebrovascular diseases. "In terms of taste, compared with plant protein made from soybeans, fermented protein has no beany smell. Compared with cell protein made from animal stem cells, the cost of fermented protein is also lower." Li Demiao explained that the main component of protein is amino acid, and the proportion of amino acid in different meat is different. By regulating microorganisms, we can simulate the production of protein with different proportion of amino acid. For example, the simulation degree of chicken made from fermented protein in taste, flavor, texture, chewing characteristics and other aspects can reach about 85%. In terms of production technology, people generally use low-cost raw materials containing carbon, nitrogen, oxygen and other elements, such as straw, industrial waste gas, syngas and carbon dioxide, to produce fermented protein by controlling the temperature, pH and nutritional conditions of the fermentation tank. "The production efficiency of fermented protein is very high