The World Protein Shortage: Prevention and Cure

Aa, Woodham

doi:10.1159/000391880

Cited by 7 publications

(4 citation statements)

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“…Single-cell protein is considered the most promising among non-conventional sources of proteins for nutritional purposes (Woodham, 1971). Yeast is the best among the different kinds of microorganisms as a candidate for single-cell protein production.…”

Section: Introductionmentioning

confidence: 99%

Polyploid fragile strains of Saccharomyces cerevisiae—a novel source of proteins for nutritional purposes

Stateva

Venkov

Hadjiolov

et al. 1988

Yeast

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A series of prototrophic fragile strains of different ploidy (2n, 3n and 4n) has been genetically constructed on the basis of haploid srb1 containing segregants of the fragile Saccharomyces cerevisiae mutant VY 1160. The strains have been characterized by several criteria. In regard to generation time, biomass yield, and nucleic acids content of the cells, the tetraploid srb1 homozygous hybrid is indistinguishable from an industrial strain of S. cerevisiae. However, it is characterized by a higher protein content. Unlike any other laboratory or industrial strains, the original mutant and these hybrids possess an ability for lysis upon suspension in hypotonic solutions. The dependence of the percentage of lysed cells on the growth phase and concentration of osmotic stabilizer in the medium has been investigated. The quantity of proteins in the soluble and insoluble fractions obtained after lysis of these strains by osmotic shock has been determined. These hybrids can be considered as a potential industrial source of proteins for nutritional purposes.

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Section: Introductionmentioning

confidence: 99%

Polyploid fragile strains of Saccharomyces cerevisiae—a novel source of proteins for nutritional purposes

Stateva

Venkov

Hadjiolov

et al. 1988

Yeast

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“…It has been estimated that owing to poor storage and transport techniques, particularly in the underdeveloped countries, nearly 35 of the world's harvests are lost to pests, such as rats and weevils, or to spoilage by bacteria and fungi (Woodham 1971). In developed countries, 24 % of the prepared protein that leaves the kitchen is eventually consigned to the rubbish bin!…”

Section: Reasons For the Protein Gapmentioning

confidence: 99%

Food Quality and Population Pressure

Lewis¹

1978

Transactions of the Royal Society of South Africa

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The relationship between the world supply of food materials and the demands of its everincreasing population is described. The reasons for the existence of a 'protein gap' in spite of apparent world over-production of protein are explained and the efficacy of the method employed for closing this gap (the 'Green Revolution') is discussed.The prospects of an accelerated 'Green Revolution' coping with the current population explosion are investigated and an outline is given of the present and future nutritional situation in South Africa. OPSOMMINGDie verwantskap tussen w8reldvoedingstowweproduksie en die behoeftes van die groeiende wbeldbevolking word beskrywe. Die redes vir die bestaan van 'n prote'ineleemte ten spyte van wereldoorproduksie van proteine word verduidelik en die doeltreffendheid van metodes om die protelneleemte (die 'Groen Revolusie') te bowe te kom, word bespreek.Die moontlikheid dat 'n versnelde 'Groen Revolusie' met die huidige bevolkingsontploffing kan wedywer, word ondersoek, en die huidige en toekomende voedingsituasie in Suid-Afrika word geskets.

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“…Not many reports on gelation properties of CGP are found in the literature, and none at all on commercial production of CGP. Under the condition of worldwide shortage of proteins, as well as requirement for limiting industrial livestock production to improve personal and environmental health, it is urgent to develop high‐quality plant proteins with excellent functional properties. If used as a substitute for meat proteins or as a nutritious and functional additive in human foods, CGP can play an important role similar to what is done with soy protein.…”

Section: Introductionmentioning

confidence: 99%