The quest for sustainable protein sources is a critical aspect of addressing global food security and environmental challenges. Microbial protein sources, notably fungi and cyanobacteria, have emerged as potential alternatives to conventional animal and plant-based proteins. Microorganisms have numerous uses throughout many areas of the food industry, contributing to the manufacture of diverse food systems. The review explores the potential of these less conventional sources, covering their contributions to sustainable food systems and nutritional security. It ventures into wide range of microbial species, emphasizing their functions in food systems, ability to convert substrates into biomass, and the nutritional benefits of microbial proteins. It also gives an overview on their cultivation efficiency, nutritional profiles, environmental impacts, and potential applications of microbial proteins in sustainable food systems. The study highlights the significance of microbes in solving the issues of food security and sustainability by drawing on extensive research as well as contemporary developments in biotechnology and seeks to provide imperative perceptions on various potentials of these microorganisms in sustainable food production for the researchers, policymakers, and industrialists working on the development of future food systems. All rights reserved, Elsevier.
