An overview of single cell protein production from waste products

Subject Areas : Journal of Food Safety and Processing

Nahayeh  Najafi ¹ (PhD student, Department of Food Science and Industry, Faculty of Agriculture, Varamin Pishva Branch, Islamic Azad University, Varamin, Iran)
Payman  Rajaei ² (Assistant Professor, Department of Food Science and Industry, Faculty of Agriculture, Varamin Pishva Branch, Islamic Azad University, Varamin, Iran)

Received: 2022-01-30 Accepted : 2022-05-05 Published : 2022-05-22

Keywords: Food waste, protozoan protein, bioengineering,

Abstract :

Food waste is a serious problem with negative environmental and economic consequences. Unused food (whether as waste or by-products referred to as food residue) is a source of carbohydrates, lipids, proteins, vitamins, minerals and bioactive compounds. which can be used to prevent them from being thrown away in an alternative or secondary cycle. Current investigations in the direction of using food residues for single cell protein bioengineering, addressing aspects of production, nutrition and safety, are the main perspectives of SCP production. SCP are obtained from various microorganisms, including fungi, bacteria, yeasts and algae, in pure form or a mixture of these. SCPs generally contain a high percentage of protein and are a source of essential amino acids including methionine, threonine and lysine. Using food residues as a substrate for SCP production reduces production costs. However, the challenges of optimization on an industrial scale remain strong. The use of food waste and agricultural by-products can be a promising alternative for protein production.