A microbial cover crop for capturing and storing carbon and nitrogen
CategoriesSustainable News

A microbial cover crop for capturing and storing carbon and nitrogen

Spotted: Pesticides and fertilisers are widely used in food production. But while they can have important benefits, they are expensive, and their use creates numerous environmental problems impacting human health, biodiversity, and water and soil ecosystems. Now, startup Pluton Biosciences is identifying microbial solutions that could provide chemical-free crop protection and enhancement.

Pluton is working to identify novel microbes with commercial applications using its proprietary Micromining Innovation Engine. Pluton has already discovered multiple previously unknown bacteria that can protect against several agriculturally relevant plant pests, including the fall armyworm. The active anti-pest molecule has been isolated and is being developed into a natural pesticide.

The company is also developing a microbial cover crop that captures and sequesters carbon and nitrogen in the soil – providing soil enhancement as well as carbon sequestration. The company claims that applying the microbial spray at planting and harvest could scrub nearly two tonnes of carbon from the air per acre of farmland each year, while also replenishing nutrients in the soil.

Microbial solutions are not only good for crops and the environment, they are also a potentially valuable market, and investors agree. In 2021, Pluton raised $6.6 million (around €6 million) in a seed round and more recently it completed a series A round for $16.5 million (around €15.2 million).

Nature can be very effective at solving problems, a fact that has not escaped the notice of those searching for more sustainable ways to grow crops. In the archive, Springwise has spotted a number of innovations in this space, including a maggot-based fertiliser and nature-inspired insecticides that protect biodiversity.

Written By: Lisa Magloff

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Microbial protein for people with modified diets
CategoriesSustainable News

Microbial protein for people with modified diets

Spotted: The global population is ageing, and the World Economic Forum states that Asia-Pacific will likely experience the fastest increase in the number of older citizens between now and 2050. This ageing population comes with a number of challenges, one of which is a greater need for modified diets that provide sufficient nutrition for those with health problems that prevent them from eating standard meals. Singaporean startup Pullulo is working to fill this need with a flexible product that can provide protein for different food applications.

Pullulo has developed an innovative microbial protein that is highly nutritious, affordable to produce, allergen-free, non-GMO, and vegan. It is also less susceptible to supply chain disruptions. The protein can be added to a wide variety of products – such as purees, 3D-printed food, soups, and stews – to give them a higher protein content.

In order to create a more sustainable product, Pullulo uses waste from surplus and discarded raw fruits and vegetables to produce its microbial proteins. The startup points out that the process of using microbes to generate protein also consumes carbon dioxide, allowing the company to support decarbonisation initiatives and continue scaling without harming the environment.

In explaining why it has opted to develop protein using microbes, rather than other sources, the company states that, “Microbial protein is an alternative plant-based protein that provides a compelling, efficient solution of securing food that’s accessible to all. It has higher protein content compared to traditional sources of protein like meat and uses upcycling for its production.”

The number of innovations involving meat replacements or cultivated meat has been increasing steadily as concern grows over the carbon footprint of livestock and dairy production. Some of the recent developments in this area that Springwise has spotted include a cultivated pork made using microalgae-based growth serum, and a fungus-derived substitute for egg whites.

Written By: Lisa Magloff

Reference