Single Cell Protein: A Potential Substitute in Human and Animal Nutrition

Bogdan Constantin Bratosin, Sorina Darjan and Dan Cristian Vodnar
Additional contact information
Bogdan Constantin Bratosin: Department of Food Science, University of Agricultural Science and Veterinary Medicine, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania
Sorina Darjan: Institute of Life Sciences, University of Agricultural Science and Veterinary Medicine, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania
Dan Cristian Vodnar: Department of Food Science, University of Agricultural Science and Veterinary Medicine, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania

Sustainability, 2021, vol. 13, issue 16, 1-25

Abstract: Single cell protein (SCP) is the first product of the fermentation process and has proven to be a good protein alternative. Food competition is becoming more intense as the world’s population continues to grow. Soon, SCP may be able to compensate for a protein deficit. Various global businesses are focusing on SCP production, and the scope of its application is expanding as time and knowledge increases. High quantities of SCP can be produced by microorganisms, such as algae, yeast, fungi and bacteria, due to their fast development rate and the significant level of protein in their chemical structure. Beside proteins, SCP contains carbohydrates, nucleic acids, lipids, minerals, vitamins and several important amino acids. SCP has been an effective substitute for more expensive protein sources such as fish and soybean products. In conclusion, SCP can easily replace traditional protein sources in human and animal feed without detrimental effects. Potential substrate candidates and optimization strategies for SCP production have been extensively studied. This review article focuses on the various aspects of SCP, from its production, using different substrates, player microorganisms and nutritional benefits, to its economic aspects.

Keywords: single cell protein; algae; yeast; fungi; bacteria; mechanism of production; nutritional benefits (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/13/16/9284/pdf (application/pdf)
https://www.mdpi.com/2071-1050/13/16/9284/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:16:p:9284-:d:616875

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().