PRODUCTION AND PROCESSING OF SINGLE CELL PROTEIN (SCP) - A REVIEW

Sikander Ali*, Javeria Mushtaq, Farzana Nazir and Hira Sarfraz

ABSTRACT

In 1968, the „single cell protein‟ term had introduced in a meeting conducted at the Massachusetts Institute of Technology (MIT) for the replacement of the protein with low aesthetic value i.e. „petroprotein‟ and „microbial protein‟ as these terms were initially documented. Utilization of microorganisms as the food supplement might come out to be improper for a number of inhabitants however the thought of utilization of microorganisms as the food additive intended for human and animals consumption would definitely pioneering to resolve the universal food crisis. Single cell protein possesses numerous applications within feed and food industries. Microbial species which could be employed as single cell protein contain a range of bacteria, molds, microalgae from marine environment and yeasts. Making of single cell protein by means of inexpensive resources as substrate offers an economically reasonable protein source for animal feeding or the formation of compounds for human eating, as this frequently meet up dietary needs of protein. A lot of microorganisms had been exploited for conversion of a variety of substrates into the biomass producing single cell protein. Technological advancements appeared as a potential approach for resolving the crisis of global protein deficiency. They progressed as the bioconversion practices that changed products of low value into the products having additional dietary and market worth and as single cell protein are the inexpensive protein products in the marketplace, its manufacturing is cost-effective.

Keywords: Single cell protein, Fermentation, Algal species, Bacteria, Filamentous Fungi, Yeasts.