Ogidi. ¹ and Akinyele B. J. ²

¹Department of Food Science and Technology, Olusegun Agagu University of Science and Technology, PMB 353 Okitipupa, Nigeria
²Department of Microbiology, The Federal University of Technology, PMB 704, Akure, Nigeria

*Corresponding Author Email: clementogidi@yahoo.com …

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Abstract

The COVID-19 pandemic has significantly impacted global food systems, leading to the alarming issue of food insecurity, which is exacerbated by population growth, resource scarcity and climate change. The pursuit of sustainable, cost-effective and scalable solutions has led to increased interest in edible microorganisms as a potential cornerstone in combating food insecurity. Edible microorganisms such as microalgae, bacteria, yeasts and mould offer high nutritional values, including vitamins, proteins, essential amino acids and bioactive compounds. Notably, edible microorganisms require minimal environmental resources for cultivation and yield a vast array of secondary metabolites that can be exploited for food uses. These microorganisms present innovative solutions to enhance food availability with adequate nutrients due to their secreted secondary metabolites. Recent advancements in food biotechnology have facilitated the development of microorganism-based foods, which are gaining recognition as viable alternatives to traditional protein sources. The utilisation of edible microorganisms as a superior resource is making significant strides toward achieving global food security.

Keywords: Probiotics, macrofungi, yeast, food source, protein, zero hunger.

1. Introduction

Food security remains one of the most pressing global issues, affecting over 820 million people worldwide (FAO, 2022). Despite advancements in food biotechnology and agricultural technology, the growing global population, climate change and resource depletion continue to contribute to food insecurity, affecting more than 10% of the world’s population (World Bank, 2023). As a result, there is a growing interest in alternative food sources that are both sustainable and nutritionally adequate. Edible microorganisms have emerged as a promising option as a good source of novel bioactive compounds, protein and vitamins. These include non-pathogenic bacteria, fungi and microalgae that can be consumed directly or indirectly as food. They are highly efficient at converting simple substrates into nutrient-dense biomass. The cultivation of edible microorganisms requires less energy, water and land compared with traditional livestock or crop systems; they are a viable option in resource-constrained settings (Linder, 2019). Fermentation presents a highly effective method for utilising edible microorganisms to improve food quality and security. The fermentation process helps to break down complex compounds into more easily digestible forms, reduces the amount of toxic compounds, antinutrients and pathogens in food (Siddiqui et al., 2023). Fermented foods such as kefir, soya sauce, yoghurt and African traditional staples like ogi extend shelf life, improve flavour and enhance nutrient bioavailability (Teng et al., 2021).

Edible microorganisms such as lactic acid bacteria, edible yeast, Spirulina and Chlorella are recognised as safe for consumption due to their high protein content and nutrient density. Edible yeast and lactic acid bacteria (LAB) are pivotal in fermentation processes that enhance food quality, safety and shelf life (Tamang et al., 2020). LAB and yeast demonstrate antimicrobial activity against foodborne pathogens and have the ability to neutralise mycotoxins produced by toxigenic fungi. The antimicrobial activity of LAB is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins (Gabriel et al., 2021). Beyond nutrition, these microorganisms play critical roles in creating functional foods enriched with essential vitamins and minerals, and serve as alternative protein sources to address global protein deficiency. The development of single-cell protein (SCP) derived from microorganisms highlights their scalability and potential for integration into diverse food systems. Biomass or protein extracts from pure or mixed cultures of algae, yeasts, fungi or bacteria can be used as substitutes for protein-rich foods and are suitable for both human consumption and animal feed. There is a higher production of proteins from microbial sources due to their fast growth rate and relatively higher protein levels in their chemical structure (Sharif et al., 2021). The ability of microorganisms to use simple organic or low-cost growth substrates for their growth enables the industrial-scale cultivation of edible microbial biomass.

Edible microorganisms have emerged as essential tools for improving gut health, immunity and nutrient bioavailability. Their application in functional foods such as fermented cereals and fermented milk products addresses malnutrition and micronutrient deficiencies, particularly in vulnerable populations (Olanbiwoninu et al., 2023). Similarly, yeast-derived proteins and bioactive compounds offer solutions to protein-energy malnutrition while aligning with environmentally conscious food production models.

The integration of microorganisms into food systems supports environmental sustainability by improving soil health, increasing crop yields, acting as biocontrol agents against pests, enhancing nutrient cycling and plant growth, and reducing the need for synthetic chemicals. Compared with traditional agriculture, the production of microorganisms requires significantly less water, energy and land. Moreover, their cultivation on agricultural and industrial by-products reduces waste and supports a circular economy (Glockow et al., 2024). Despite these advantages, challenges persist, including technological constraints, regulatory hurdles and consumer acceptance. Many societies harbour negative perceptions of microorganisms, thus necessitating public education to shift this cultural attitude. Addressing these barriers through public education and advancements in biotechnology is critical to unlocking the full potential of edible microorganisms. This paper explores the role of edible microorganisms in achieving global food security, focusing on their nutritional contributions, applications in food systems and potential to address malnutrition.

2. Lactic Acid Bacteria as Edible Micro-Organisms in Achieving Food Security

Probiotics are live, non-pathogenic microorganisms that confer health benefits to the host when consumed in adequate amounts, and have become an integral component of strategies to combat food insecurity in developing countries (Latif et al., 2023). These microorganisms, particularly LAB and specific strains of Lactobacilli, Lactococci, Bacilli, Bifidobacterium and Streptococcus spp., play critical roles in improving human health, nutrient bioavailability and food preservation. Incorporating probiotics into food systems addresses malnutrition and contributes to sustainable dietary solutions, particularly for vulnerable populations. Probiotics are nutrient-dense microorganisms that enhance dietary intake (Terpou et al., 2019). They are rich in proteins, vitamins (such as B12, riboflavin and folate) and bioactive compounds that promote metabolic health (Bermúdez-Humarán et al., 2019). Probiotic strains such as Lactobacillus spp. and Bifidobacterium longum have been shown to improve gut health, enhance nutrient absorption and prevent micronutrient deficiencies, which are common in food-insecure populations.

One of the significant challenges in food security is reducing post-harvest losses and ensuring an extended shelf life for foods. Probiotics, particularly LAB, play a vital role in the preservation of fermented foods such as yoghurt, ogi and kunu by producing organic acids, hydrogen peroxide and bacteriocins, which inhibit the growth of spoilage microorganisms (Tamang et al., 2020). These antimicrobial properties make probiotic-enriched foods safer and more stable, even in resource-limited settings where refrigeration is unavailable. Fermentation technologies that utilise LAB in traditional foods such as ogi, kunu, kunu-zaki and other fermented cereal products showcase how probiotics extend shelf life and enhance food safety while preserving cultural dietary practices (Oluwajoba et al., 2013). LAB species such as Lactobacillus, Streptococcus, Leuconostoc and Bifidobacterium are extensively utilised in the food industry due to their ability to ferment sugars into lactic acid and produce bacteriocins (Gabriel et al., 2021). This metabolic process contributes to the nutritional enhancement, preservation and safety of food products, making LAB an indispensable resource in addressing food insecurity.

LAB strains, especially those from the Lactobacillus and Bifidobacterium genera, are widely recognised for their probiotic benefits by alleviating the symptoms of irritable bowel syndrome (IBS), such as bloating, gas and diarrhoea. Their ability to colonise the gut, inhibit pathogenic bacteria and modulate the immune system makes them critical for improving overall health and resilience against diseases. For example, Lactobacillus plantarum and Lactobacillus rhamnosus have been shown to reduce inflammation, enhance gut health and boost nutrient absorption, making them valuable for addressing malnutrition and promoting food security in vulnerable populations (Marco et al., 2021). LAB are pivotal in developing functional and fortified foods aimed at improving public health. Foods containing LAB probiotics such as fortified cereals, dairy products and beverages offer nutritional enhancement, disease prevention, improved digestion and immunity (Jang et al., 2024). LAB are central to the fermentation process, which improves food preservation by lowering pH and creating an environment hostile to spoilage organisms and pathogens. Fermented foods such as yoghurt, kefir, sauerkraut and traditional African staples like kunu, pito, burukutu, ogiri, ogi and fufu rely on LAB to ensure extended shelf life and enhanced safety. The production of organic acids, hydrogen peroxide and bacteriocins (antimicrobial peptides) by LAB inhibits the growth of spoilage bacteria and fungi, reducing post-harvest food losses. The availability of fermented foods plays a dynamic economic role by enhancing food security, creating employment opportunities, boosting local economies and promoting sustainable food production practices.

3. Yeast as an Edible Microorganism to Sustain Food Security

Yeasts, particularly Saccharomyces cerevisiae, are among the most extensively studied and utilised edible microorganisms. Saccharomyces cerevisiae is involved in the production of bread, beer and wine. It is the most important species and can also be found on the surface of mould-ripened cheeses. It metabolises hexoses, lactic acid and organic acids; its optimum pH is 4.5–6.5. Although it requires oxygen to maintain viability, it can survive under microaerophilic conditions. The versatility of S. cerevisiae in food systems stems from its ability to ferment sugars into alcohol and carbon dioxide, as well as its significant nutritional contributions. The use of yeast aligns with efforts to combat food insecurity by offering a sustainable, nutrient-rich and efficient alternative to traditional food sources. Yeast is a rich source of high-quality protein, essential amino acids, vitamins (notably B-complex, including B12 in specific fortified strains) and minerals such as selenium, zinc and iron. Additionally, yeast contains bioactive compounds like beta-glucans, which have immune-modulating properties by activating immune cells, increasing phagocytosis and improving natural killer cell activity (Murphy & O’Connell, 2024). Debaryomyces hansenii is a yeast involved in the ripening of mould-ripened soft cheeses; it tolerates high salt concentrations, utilises lactic acid, produces protease and lipase, and grows well at low temperature. Kluyveromyces marxianus and K. lactis can ferment lactose in milk (Aylon & Kupiec, 2004). Yeasts produce lactase, a hydrolytic enzyme that reduces the lactose content of milk, and secrete essential nutrients such as vitamins and minerals. The nutritional attributes of yeast-based foods provide a viable strategy to address malnutrition and dietary deficiencies, particularly in low-income and resource-constrained settings.

3.1 Importance of Yeast in Food Systems

Yeasts play a pivotal role in producing fermented foods such as bread, beer and wine. In bread-making, S. cerevisiae utilises sugars present in the dough to produce carbon dioxide, which is trapped in the gluten network, causing the dough to expand and form structure. Yeast metabolism produces various compounds, including alcohols, esters and acids, which contribute to the sensory qualities, nutritional profile and digestibility of bread. In alcoholic beverage production, yeasts ferment sugars to produce alcohol and contribute to flavour development. The ability of yeasts to ferment sugars into alcohol represents one of the world’s major biotechnological processes and provides significant economic opportunities.

Yeast-derived proteins, such as those found in yeast extracts and single-cell protein (SCP) products, are emerging as alternative protein sources. SCP production is sustainable, requiring fewer resources compared with livestock farming, and offers a scalable solution to protein shortages (Jach et al., 2022).

Yeast can be engineered or enriched during growth to enhance the nutritional content of staple foods, for example, by fortifying bread with selenium-enriched yeast. Selenium-enriched yeast can depolymerise gluten and address micronutrient deficiencies in vulnerable populations (Naik et al., 2024).

4. Mushrooms As Edible Microorganisms

Edible mushrooms have emerged as a promising and sustainable food source with significant potential to address food security challenges (Ogidi et al., 2020). Edible mushrooms offer a rich array of nutrients, including proteins, vitamins, minerals and dietary fibre, making them a valuable component of the human diet. In addition to their nutritional benefits, edible mushrooms contain bioactive compounds such as beta-glucans and antioxidants, which contribute to immune function and overall health. Edible mushrooms play an essential role in combating malnutrition, particularly in regions with limited access to animal-based protein sources (Kumar et al., 2021). Species such as Pleurotus ostreatus, Agaricus bisporus, Agaricus campestris, Grifola frondosa, Lentinus spp. and Calocybe indica are excellent sources of high-quality protein, with amino acid profiles comparable to those of animal proteins. They are also rich in essential micronutrients such as B-vitamins (B1, B2, B3, B5 and B9), potassium and magnesium. Furthermore, they contain dietary fibre, which aids in digestion and helps regulate blood sugar levels, making them ideal for improving dietary diversity and nutritional intake in food-insecure populations (Patel et al., 2020).

4.1 Importance of Edible Mushrooms in Food Systems

Edible mushrooms are recognised for their high nutritional value, particularly their protein content and rich supply of essential vitamins and minerals. Mushrooms such as Agaricus bisporus and Pleurotus are excellent sources of vitamin D when exposed to sunlight or ultraviolet light, which is particularly important in regions with limited sunlight or for populations at risk of vitamin D deficiency (Shah et al., 2018). Additionally, their high fibre content and low fat make them a healthy addition to the diet, contributing to better health outcomes and alleviating micronutrient deficiencies. Edible mushrooms contain bioactive compounds such as beta-glucans, which have been associated with immune-boosting properties and potential anticancer effects (Ogidi et al., 2021). These bioactive polysaccharides enhance the body’s immune response, helping to prevent infections and chronic diseases, making Pleurotus ostreatus a valuable functional food. These benefits are particularly relevant in food systems where chronic illnesses are prevalent and where functional foods can support public health efforts (Liu et al., 2021). Edible mushrooms are cultivated using agricultural waste such as sawdust, straw or other lignocellulosic materials, thereby reducing waste, pollution and promoting a circular agricultural economy (Familoni et al., 2018). Their cultivation requires minimal resources such as water and space compared with traditional farming, making them an environmentally friendly and cost-effective food source. This practice not only supports local food security but also provides economic opportunities for rural farmers, thereby contributing to poverty alleviation and sustainable development (Sadiq et al., 2020).

5. Nutritional and Health Benefits of Edible Microorganisms

Edible microorganisms provide unparalleled nutritional value, particularly in addressing protein-energy malnutrition (Linder, 2019). They are rich in essential micronutrients such as iron, zinc and vitamin B12, which tend to be deficient in populations that rely on plant-based diets. Edible mushrooms are rich in omega-3 fatty acids and antioxidants; the nutritional profiles of these microorganisms make them suitable for addressing malnutrition and dietary deficiencies (Assemie & Abaya, 2022). Additionally, probiotics—specifically lactic acid bacteria such as Lactobacillus plantarum and Bifidobacterium longum—have demonstrated the ability to enhance gut microbiota, improve nutrient absorption and boost immunity, which is particularly crucial in populations with high rates of micronutrient deficiencies (Dempsey & Corr, 2022; Bermúdez-Humarán et al., 2019). Furthermore, yeasts like Saccharomyces cerevisiae are excellent sources of selenium, B vitamins and bioactive peptides, which benefit metabolic health (Garcia-Garcia et al., 2022). Fermented foods containing probiotics, such as those derived from Lactobacillus and Bifidobacterium species, enhance gut health, improve nutrient absorption and boost immunity, thereby addressing both caloric and micronutrient deficiencies (Bermúdez-Humarán et al., 2019).

Functional foods improve immunity, especially in vulnerable populations such as children and the elderly. Edible microorganisms are used in biofortification to supplement staple foods with essential nutrients. For example, microalgae-derived proteins are used in plant-based meats and protein powders, appealing to health-conscious consumers. Mycoproteins derived from fungi are also gaining attention as alternative sources to replace animal proteins (Derbyshire, 2022).

6. Limitations to the Utilisation of Edible Microorganisms

While the potential of utilising edible microorganisms is significant, several challenges need to be addressed. These barriers span consumer acceptance, regulatory hurdles and technological constraints. Many societies perceive microorganisms as unappetising and dangerous for consumption; therefore, public education is required to change this cultural attitude. Overcoming challenges related to technology, consumer perceptions and regulation is critical to realising their full potential. By integrating these biological resources into food systems, societies can take substantial steps toward achieving long-term food security and meeting the Sustainable Development Goals (SDGs) of the United Nations.

7. Conclusion

Edible microorganisms provide a nutritious and sustainable solution to global food insecurity. The production of alternative proteins by LAB or yeast during fermentation demonstrates their adaptability and transformative potential. The utilisation of edible microorganisms represents a pivotal innovation in the global effort to combat food insecurity. By leveraging their unique properties—such as nutrient density, low resource requirements and multifunctional applications in food systems—edible microorganisms offer sustainable solutions to many of humanity’s most pressing challenges. From the nutritional richness of microalgae such as Spirulina to the functional benefits of probiotics and the versatility of yeast, these microorganisms are poised to transform the global food landscape. The integration of edible microorganisms into food systems provides multiple pathways to address malnutrition, extend food shelf life and create alternative protein sources, while also reducing environmental impact. However, realising the full potential of edible microorganisms requires overcoming significant barriers. Technological advancements must ensure the stability, scalability and affordability of microorganism-based foods, while regulatory frameworks must evolve to support their safe and widespread adoption. Public education campaigns are essential to shift perceptions of microorganisms as food and foster acceptance of these innovations. Addressing these challenges will not only expand access to nutrient-rich foods but also contribute to the resilience and sustainability of global food systems.

Conflict of Interest

The authors declare that there is no conflict of interest in the course of writing this article.

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APA
Odeleye, O.P., Bamiduro, T.J., Oluwatoyin O.M., Akinyemi B.J. & Gabriel-Ajobiewe R.A.O (2025). Assessment of the Nutritional, Physicochemical and Phytochemical Composition of Spicy Cereal-Supplemented Tiger Nut Beverage. In Akinyele B.J., Kayode R. & Akinsemolu A.A. (Eds.), Microbes, Mentorship, and Beyond: A Festschrift in Honour of Professor F.A. Akinyosoye. SustainE

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Odeleye, O.P., Bamiduro, T.J., Oluwatoyin O.M., Akinyemi B.J. and Gabriel-Ajobiewe R.A.O. 2025. “Assessment of the Nutritional, Physicochemical and Phytochemical Composition of Spicy Cereal-Supplemented Tiger Nut Beverage.” In Microbes, Mentorship, and Beyond: A Festschrift in Honour of Professor F.A. Akinyosoye, edited by Akinyele B.J., Kayode R. and Akinsemolu A.A., SustainE.

Corresponding Author Email: olawale.odeleye@fuoye.edu.ng

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