• -6-6-6-@lemmygrad.mlEnglish
    1·
    4 days ago

    Reading it over, that’s actually insane. I’m surprised this hasn’t been done already!

    If it’s anything like yeast and “4000” times more efficient than soy…doesn’t that mean you could set up controlled grows and have a steady back-up supply of food? Is it sensitive to temperatures and such? Like can I just grow this in a closet?

    • Comprehensive49@lemmygrad.ml
      0·
      4 days ago

      Not really. This falls under CO2 utilization, which converts waste CO2 into more useful stuff. Because cows/pigs eat the yeast protein, and we eat the cows/pigs and burn them as calories, we re-release the CO2 in our breath.

      This tech is better classed as precision fermentation, and unfortunately has little to do with fighting climate change.

      • REEEEvolution@lemmygrad.ml
        3·
        2 days ago

        Indirectly it has to do with ficghting climate change tho. The utilized CO2 stems from heavy industry, meaning heavy industry can now double as supplier for the basics of food production. As the resulting yeast is much more efficient per hectare than soy, this means less deforestation for soy fields. Meaning the CO2 bound in the forests stays right there. Less CO2 emissions, fuck yeah!

        • Comprehensive49@lemmygrad.ml
          2·
          3 days ago

          Good point, though I don’t think deforestation is a big problem in China anymore. What more efficient food production does allow is reforesting excess soy farming fields, which will definitely sequester carbon while restoring the environment.

        • Comprehensive49@lemmygrad.ml
          2·
          3 days ago

          Yes, you could just bury organic carbon for carbon sequestration. However, using your custom engineered yeast enzyme to do this is pretty dumb when you could just use waste plant biomass like SinkCo Labs does.

          Herein lies the fundamental economic problem with carbon sequestration: you spend money to produce nothing.