Single-Cell Proteins explores the possibility of using microorganisms like bacteria, yeast, and fungi as sustainable food sources, addressing the growing global demand for protein. It highlights the biotechnological processes involved in producing single-cell proteins (SCP) and their potential as nutrient-rich food supplements. Interestingly, the concept isn't new; it emerged in the mid-20th century amid concerns about protein shortages, though initial enthusiasm faced challenges. The book emphasizes that SCP production is technically feasible but requires careful consideration of economic, social, and regulatory factors for widespread adoption.
The book provides a comprehensive examination of SCP, starting with its historical context and potential benefits. It progresses through the microbiology of SCP-producing organisms, detailing their growth characteristics and genetic modification possibilities. Subsequent chapters delve into fermentation technologies, including bioreactor design and process optimization. The book culminates with a discussion of nutritional value, safety assessments, regulatory aspects, and applications in human and animal nutrition, offering insights into how SCP can alleviate malnutrition and reduce reliance on traditional agriculture.
