本人请我的一位华人教授给“Replacing China\'s Meat Gap with Yeast Protein ”写出评价意见，我在公开出来。目标是邀请各方专业人士及其他对此领域感兴趣的人士，共同推进酵母蛋白作为新蛋白(替代蛋白）的产业化进程。

中文翻译使用的百度翻译，特此注明。

Reading done with the pretty written in bilingua.thank you.

Yeast had been lauched in various industry fields since 1920, with emphasized as a source of vitamins, later, varietd foods with distinct tastes and flavors that came from the yeast. As a direct consequence, yeasts has been employed in the industry to make cheese and beer. The yeast foods with B-complex vitamins, make them an appealing vegan nutritional supplement for special populations, as for vegans and vegetarians, athletes, people after recovery, and people at risk of B vitamin deficiencies.

The current conventional agricultural based supply route for nutritive animal proteins have a highly environmental impact. In contrast, SCP qualifies as an excellent source of nutritive proteins, driving new developments for microbial-based by-products.Commercial production of yeast with fast-growing strains for scaleup SCP would be a breakthrough in the field. Selection of new strains will be faster which is required to reach lower production costs, for the microbial SCP sources using conveniently available carbone sources.the production of yeast strains as food protein certainly has renewed industrial interest, particularly in the context of the cyclic bio-economy.

To lauch a SCP project of yeast-food coupling, there is a great potential to set up the new idea of food protein production to feed up the population increasing. it could be an exciting innovation for oncoming prospects.

Finally, as for the limitations and safe concern. Nucleic acid in the cell extracts can be degradated by utilizing nucleases as you mentioned, some mycotoxins are metabolites produced under some suboptimal conditions by fungal genera which pose a threat to human health, from food safety viewpoints,any bio-pruducts are present that can cause a variety of adverse effects in humans should be seriously treated to eliminated.

good luck.

自1920年以来，酵母在各个工业领域都得到了发展，并被强调为维生素的来源，后来，酵母衍生出了具有不同口味和风味的食品。直接的结果是，酵母被用于制造奶酪和啤酒。含有B族复合维生素的酵母食品使其成为特殊人群的一种有吸引力的纯素营养补充剂，适用于纯素食者和素食者、运动员、康复后的人以及有B族维生素缺乏风险的人。

目前传统的以农业为基础的营养性动物蛋白供应路线对环境有很大影响。相比之下，SCP是一种极好的营养蛋白来源，推动了基于微生物的副产物的新发展。用快速生长的菌株商业生产酵母以扩大SCP规模将是该领域的一个突破。对于使用方便获得的碳源的微生物SCP来源，新菌株的选择将更快，这需要达到更低的生产成本。酵母菌株作为食品蛋白的生产无疑重新引起了工业界的兴趣，特别是在循环生物经济的背景下。

开展酵母-食物偶联的SCP项目，建立食品蛋白质生产的新理念，以满足日益增长的人口需求，具有巨大的潜力。对于即将到来的前景而言，这可能是一项令人兴奋的创新。

最后，关于限制和安全问题。细胞提取物中的核酸可以通过利用核酸酶降解，正如你所提到的，一些真菌毒素是真菌属在某些次优条件下产生的代谢产物，对人类健康构成威胁，从食品安全的角度来看，任何可能对人类造成各种不良影响的生物毒素都应该认真处理并消除。