Single Cell Protein: A Resort to Global Protein Challenge and Waste Management

Abstract

The increase in human population, death from starvation, civil unrest, malnutrition and related diseases in countries of the world call for serious remedy. Agriculture alone cannot meet with the high demands of protein required worldwide. Single cell protein production, therefore, can be seen as a promising technology in combating this global challenge of food protein shortage. Microorganisms like bacteria, yeast, fungi and algae have been used as sources of single cell protein. Single cell protein not only produces protein, but can also employ the technology of waste management in converting agricultural wastes to food and feed for man and animal consumption.

Fungi as a Source of Edible Proteins and Animal Feed

“…Germans used Candida utilis in soups during first and second world wars. By 1967, Candida utilis in soups has been produced on an industrial scale [ 31 ]. Torula yeast and brewer’s yeast, a byproduct of the brewing industry, are broadly available as food supplements.…”

“…Vital safety concerns of SCP include microbial toxins either from SCP producing microorganisms or contaminants, SCP RNA content, potential allergy reactions, and harmful substances derived from production raw materials. Srividya et al (2013) and Ukaegbu-Obi, (2016) highlighted that the suitability of SCP as a source of edible protein should be considered individually because, such as any food, it might cause different allergic reactions based on the individual sensitivity to the fungal protein [ 31 , 36 ]. In addition, the inactivation or killing of the viable fungal cells is so important.…”

Emergent food proteins – Towards sustainability, health and innovation

“…Another great advantage of microbial protein production is the ecofriendly approach when it is associated with waste treatment. Utilization of agro-industrial by-products, which are low-cost and abundant substrate sources, is a way to produce microbial protein while these wastes are treated by reducing the chemical oxygen demand (Kurcz, Błażejak, Kot, Bzducha-Wróbel, & Kieliszek, 2018;Reihani & Khosravi-Darani, 2019;Ukaegbu-obi, 2016). A high content of protein (up to 92%) was reported to photosynthetic bacteria Rhodopseudomonas sp.…”

“…Protein extracted from microalgae showed emulsifying, foaming and gelling properties (Ba, Ursu, Laroche, & Djelveh, 2016;Benelhadj, Gharsallaoui, Degraeve, Attia, & Ghorbel, 2016;Schwenzfeier, Helbig, Wierenga, & Gruppen, 2013) and may be further explored as a functional agent in foods. In addition to protein content and quality, microbial proteins are sources of nucleic acids, lipids and fats, carbohydrates, vitamins, minerals and, in some cases, pigments (Becker, 2007;Kurcz et al, 2018;Ukaegbu-obi, 2016). Then, microbial protein may be classified as food/feed (regarding nutrition) or additives (as preservatives, colorants, texture modifiers, among others) when aiming at improving or adding functionalities to food/feed preparations (Ritala et al, 2017).…”

Evaluación del enriquecimiento proteico de residuos de papa y yuca con (Paecilomyces variotti)

“…Sin embargo, hoy estos sustratos son económicamente inviables, debido a los incrementos del petróleo y sus derivados (Biocyclopedia, 2012); (Ukaegbu-Obi, 2016), por lo que en los últimos años se ha comenzado a emplear como sustratos desechos o residuos de poscosecha, ya que éstos presentan una fuente apropiada de alimento para los microorganismos y sus costos son inferiores con respecto a los de los hidrocarburos. Adicionalmente, el hecho de ser residuos atenúa la problemática medio ambiental, pues se le confiere valor agregado a dichos desechos (Nasseri, et al, 2011); (Suman, et al, 2015).…”