Influencing factors on single-cell protein production by submerged fermentation: A review
Institution:
Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, 19395-4741, Tehran, Islamic Republic of Iran
Abstract:
Since more than twenty years ago, some species of bacteria and fungi have been used to produce protein biomass or single-cell protein (SCP), with inexpensive feedstock and wastes being used as their sources of carbon and energy. The role of SCP as a safe food and feed is being highlighted more because of the worldwide protein scarcity. Even though SCP has been successfully commercialized in the UK for decades, study of optimal fermentation conditions, various potential substrates, and a broad range of microorganisms is still being pursued by many researchers. In this article, commonly used methods for the production of SCP and different fermentation systems are briefly reviewed, with submerged fermentation being highlighted as a more commonly used method. Emphasis is given to the effect of influencing factors on the biomass yield and productivity in an effort to provide a comprehensive review for researchers in related fields of interest.How to cite: Reihani SFS, Khosravi-Darani K. Influencing factors on single cell protein production by submerged fermentation: A review. Electron J Biotechnol 2019;37. https://doi.org/10.1016/j.ejbt.2018.11.005.
