On methods for reduction of nucleic acids content in a single-cell protein from gas oil

Abou‐Zeid, Abou‐Zeid A.; Khan, Jalaluddin A.; Abulnaja, Khalid O.

doi:10.1016/0960-8524(95)99782-q

Cited by 14 publications

(5 citation statements)

References 18 publications

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“…Compositional analysis of single cell protein obtained with C. biazotea in the fermentor (Table 2) revealed that dry biomass was rich in crude protein, true protein and low in RNA and was found superior to those reported by Singh et al (1991), Abouzeid et al (1995), Nigam (2002, and Paul et al (2002). The RNA content was found to be 1.0% which is significantly lower than those reported by other workers (Nigam & Vogel 1991;Singh et al 1991;Paul et al 2002).…”

Section: Biochemical Evaluation Of Scpcontrasting

confidence: 64%

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Production of single cell protein through fermentation of a perennial grass grown on saline lands with Cellulomonas biazotea

Rajoka

2005

World J Microbiol Biotechnol

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Microbial protein from alkali-treated Leptochloa fusca (kaller grass) was produced by growing Cellulomonas biazotea in shake flasks and in an aerated 6-l fermentor. Single cell protein, produced in the fermentor contained 56.10 ± 4.64, 60.00 ± 5.04, 11.50 ± 1.34, 12.95 ± 1.24, 3.50 ± 0.24 and 1.00 ± 0.44% true protein, crude protein, crude fibre, ash, cellulose and RNA content respectively. Maximum values compared favourably with published data. The biomass contained all desired amino acids with isoleucine as limiting acid. The dried biomass showed a gross metabolizable energy value of 3500 kcal kg )1 and indicated that it might serve as energy as well as a protein source particularly when fed to poultry.

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Section: Biochemical Evaluation Of Scpcontrasting

confidence: 64%

“…Soluble proteins in fermentation broth were determined by the Lowry method. Total RNA content was determined using orcinol-HCl reagent as described previously (Pacheco et al 1997;Paul et al 2002) and its content was reduced by heat-treatment as mentioned earlier (Abouzeid et al 1995).…”

Section: Methodsmentioning

confidence: 99%

Production of single cell protein through fermentation of a perennial grass grown on saline lands with Cellulomonas biazotea

Rajoka

2005

World J Microbiol Biotechnol

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“…Consequently, the production of SCPs from these microorganisms for food applications often requires an additional treatment (e.g., thermal, chemical, or enzymatic) for reducing the NA content below 2% dry weight [ 34 ]. This can be achieved by heat treatment at 60–70 °C [ 37 , 38 ], chemical treatment by using either NaCl, HCl, or NaOH [ 37 , 38 ], or by enzymatic treatment using ribonuclease and endonuclease [ 39 ].…”

Section: Single-cell Protein As a Source Of Dietary Proteinsmentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.

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“…Biomass harvested under optimized conditions (10% v/v, 25 • C, pH 5, 24 h) was treated for nucleic acid reduction. The reduction of nucleic acid from microbial cells with NaOH was carried out in triplicate [36,37]. For this, 5 g of dried microbial mass was treated with 20 mL of 1N NaOH.…”

Section: Effect Of Nucleic Acid Reduction On Scp Productionmentioning

confidence: 99%

Production of Single-Cell Protein from Fruit Peel Wastes Using Palmyrah Toddy Yeast

et al. 2022

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Single-cell protein (SCP) from agro-waste material has gained increased attention in the recent past as a relatively cheap and alternative protein source to meet the nutritional demand generated by the fast-growing population. Furthermore, bioconversion of these wastes into SCP such as value-added products reduce the environmental-related issues. In this study, locally available pineapple (Ananas comosus), watermelon (Citrullus lanatus), papaya (Carica papaya), sour orange (Citrus medica), banana (Musa acuminata) and mango (Mangifera indica) peel wastes were investigated for their suitability to produce SCP using palmyrah (Borassus flabellifer) toddy carrying natural mixed yeast and bacteria culture under liquid state fermentation system. Moreover, this study attempted to select the best substrate and the optimized process condition for SCP production to increase the protein yield. The physicochemical properties of selected fruit peels were analyzed. The sterilized peel extracts (10%, v/v) were inoculated with 5 mL of palmyrah toddy and allowed to ferment in a shaking incubator at 100 rpm for 48 h in triplicate at the end of fermentation, the sediments were collected by centrifugation at 1252× g, oven-dried, and the dry weight was taken to determine the protein content. The biomass yield ranged from 5.3 ± 0.6 to 11.7 ± 0.8 g/L, with the least biomass yield being observed with watermelon peels while the maximum yield was observed with papaya peels. Papaya peel generated a significantly higher (p < 0.05) amount of protein (52.4 ± 0.4%) followed by pineapple (49.7 ± 1.3%), watermelon (45.2 ± 0.7%), banana (30.4 ± 0.6%), sour orange (29.5 ± 1.2%) and mango (24.6 ± 0.2%) peels. The optimum condition for the fermentation of papaya waste was pH 5.0, 25 °C, and 24 h. Nucleic acid reduction treatment significantly reduces dry weight and protein content of biomass. It can be concluded that papaya peel waste is a suitable substrate for protein-rich cell biomass production using the natural toddy mixed culture of palmyrah.

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On methods for reduction of nucleic acids content in a single-cell protein from gas oil

Cited by 14 publications

References 18 publications

Production of single cell protein through fermentation of a perennial grass grown on saline lands with Cellulomonas biazotea

Production of single cell protein through fermentation of a perennial grass grown on saline lands with Cellulomonas biazotea

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Production of Single-Cell Protein from Fruit Peel Wastes Using Palmyrah Toddy Yeast

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