Beitrag zur Kenntnis der Molkenhefe

Springer, Rudolf

doi:10.1007/bf01798381

Cited by 3 publications

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“…The status of the German yeast industry in 1945 was reviewed by Pavcek (167). Springer (210) reports an analysis of pressed yeast prepared from whey in which dry matter contained 54 per cent crude protein. Protein and vitamin values were said to compare favourably with yeasts from other sources.…”

Section: Substrates For Microbial Food Productionmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

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Current interest in the synthesis of food by microorganisms arises from three main considerations: (a) the critical need for food, and in particular for protein, that exists in many parts of the world; (b) the economic advantages of microbial elaboration of foods or vitamins from relatively inexpensive raw materials; (c) the reduction of the cost of disposal of fermentable factory wastes.The reader is asked to accept for the present purpose an interpretation of the titular word "fungi" to include mycelial forms of the Eumycetes (molds), the yeasts, and bacteria. Their potential contribution to the world's food supply will be discussed with regard to the synthesis of fat and protein and of other substances of dietary value; the specific amino acid and fatty acid content of fungal proteins and fats; the nutritional value of fungal foods; their toxicity; the microorganisms studied; and the technology of production from the point of view of basic factors related to the organism, its environ ment, and commercial substrates.The basis of commercial food synthesis by fungi is the high degree of efficiency of these organisms in using energy from cheap carbohydrates to convert elementary nutrients into protein and fat [Foster (78)]. The potential significance of such efficiency is evidenced by the calculation that the produce from one acre of arable land can be converted into ten times as much pro tein by fungi as by animals [Robinson (188)]. Yield data are tabulated by Dunn (62).

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Section: Substrates For Microbial Food Productionmentioning

confidence: 99%