Amino acid profiles and presumptive nutritional assessment of single-cell protein from certain lactobacilli

Erdman, M. D.; Bergen, Werner G.; Reddy, C. A.

doi:10.1128/aem.33.4.901-905.1977

Cited by 33 publications

(10 citation statements)

References 12 publications

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“…Bacterial SCP generally contains 50–80% protein on a dry weight basis (Anupama and Ravindra, 2000 ) and the essential amino acid content is expected to be comparable to or higher than the FAO recommendations (Erdman et al, 1977 ). Methionine content up to 3.0% has been reported (Schulz and Oslage, 1976 ), which is higher than that generally obtained in algal or fungal SCP.…”

Section: Scp Production Systems With Different Substrates and Processmentioning

confidence: 99%

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

et al. 2017

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By 2050, the world would need to produce 1,250 million tonnes of meat and dairy per year to meet global demand for animal-derived protein at current consumption levels. However, growing demand for protein will not be met sustainably by increasing meat and dairy production because of the low efficiency of converting feed to meat and dairy products. New solutions are needed. Single cell protein (SCP), i.e., protein produced in microbial and algal cells, is an option with potential. Much of the recent interest in SCP has focused on the valorisation of side streams by using microorganisms to improve their protein content, which can then be used in animal feed. There is also increased use of mixed populations, rather than pure strains in the production of SCP. In addition, the use of methane as a carbon source for SCP is reaching commercial scales and more protein-rich products are being derived from algae for both food and feed. The following review addresses the latest developments in SCP production from various organisms, giving an overview of commercial exploitation, a review of recent advances in the patent landscape (2001–2016) and a list of industrial players in the SCP field.

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Section: Scp Production Systems With Different Substrates and Processmentioning

confidence: 99%

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

et al. 2017

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“…). Digestibility does not totally reflect the protein quality, therefore, evaluation of biologcial value of the fermented milk protein would be a logical approach Erdman et al (1977). also noted that several lactic cultures show limited methionine in the proteins they synthesize.…”

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confidence: 99%

Amino Acid Composition and Nutritional Implications of Milk Fermented by Various Lactic Cultures

Rao

Pulusani

Rao

1982

Journal of Food Quality

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A total of nine milk products were analyzed for total and free amino acids and total and nonprotein nitrogen. The products were: (1) whole milk (WM), (2) s k i m milk (SM), (3) WM fermented b y Streptococcus thermophilus, (4) SMfermented b y S. thermophilus, (5) WMfermented b y Lactobacillus bulgaricus, (6) S M fermented b y L. bulgaricus, (7) W M fermented b y L. acidophilus, (8) S M fermented b y L. acidophilus and (9) commercially prepared buttermilk. Essential amino acid content o f the fermented milk was lower t h a n that o f the whole or skim milk. Fermentation o f milk b y lactic cultures decreased the total lysine (except butter milk) and methionine contents o f all the samples. Since these two amino acids are limiting amino acids in protein malnourished areas, lactic fermentation o f milk m a y be undesirable based on the chemical scores of the protein. However, the free amino acid content, including that o f lysine and methionine, increases significantly upon lactic fermentation o f milk. This predigestion of protein might result in a n increased availability o f the amino acids to offset the reduction in amino acids during fermentation and m a y even result in a better quality protein. Biological evaluation of the fermented milk proteins is necessary to evaluate their nutritional quality. L. bulgaricus was the most proteolytic o f all the organisms used.

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“…The highest amount of biomass production using Lactobacillus acidophilus in the control treatment and stickwater was 3.16 and 5.20 g/L, respectively, as shown in (1). Similarly, the corresponding COD reduction was found to be 86.55 and 85.6%, as shown in (2).…”

Section: International Journal Of Medical and Biomedical Studies (Ijmbs)mentioning

confidence: 76%

Reviewing Major Microbes as a Single Cell Protein

Kwatra¹,

Yadav

Balasubramaniam

et al. 2021

IJMBS

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This article is an examination of reviewing major microbes as a single cell protein (SCP). The scientific development and subsequent analysis of the potential of commonly found microorganisms to be used as a source of proteins in the form of single cell proteins. continues to influence the researchers all over the globe today. This article examines the research done and published by researchers and scientists. Consideration of current trends and data in scientific queries and demonstrates further aspects of Reviewing Major Microbes as a Single Cell Protein. Additionally, this article explores options for Rhodobacter capsulatus, Lactobacillus acidophilus, Saccharomyces cerevisiae, Saccharomyces boulardii, Spirulina, Chlorella, Trichoderma and Polysporous and their potential to produce single cell proteins from waste products such as wastewater, fruit peels and fermentation waste products. This single cell protein can be used for reducing inflammation, combating hyperlipidaemia and showing anti-viral effects. Keywords: Chlorella, Polyporous, Lactobacillus, Saccharomyces, Single cell protein (SCP), waste

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Amino acid profiles and presumptive nutritional assessment of single-cell protein from certain lactobacilli

Cited by 33 publications

References 12 publications

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

Amino Acid Composition and Nutritional Implications of Milk Fermented by Various Lactic Cultures

Reviewing Major Microbes as a Single Cell Protein

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