Advances In Food Research, Volume 26 - ISBN:0120164264

Advances In Food Research, Volume 26

Date: 23 May 2011, 03:59

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Single-cell protein is a generic term for crude or refined sources of protein whose origin is unicellular or multicellular microorganisms-bacteria, yeast, molds, and algae. A number of reviews have been published on this subject (for example, Snyder, 1970; Pirie, 1975; Davis, 1974), but the most comprehensive treatments of these organisms, the processes, and the technological aspects of utilization of single-cell protein as food are found in the books based on two conferences held at the Massachusetts Institute of Technology (Mateles and Tannenbaum, 1968; Tannenbaum and Wang, 1975).
The need for single-cell protein (SCP) as a supplement to the world’s supply of protein is well-established, and research and development on SCP production has been intense for over a decade. As a consequence of this work, a number of Iarge SCP plants are now in operation, and several more are under construction.
Therefore, we are no longer talking about a protein source of the future, but rather a protein source available today, The problems being addressed here are the problems of future-second- and third-generation-processes for SCP production for both animal feed and human food.

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