USE OF SINGLE CELL

PROTEIN IN FOOD
PRODUCTS

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 Group Members
1. Javeria Javed (Roll No. 12)
2. Sadia Yaquab (Roll No. 13)
3. Zile e Humma (Roll No. 14)
4. Afifa Siddique (Roll No. 15)
5. Amna Aslam (Roll No. 17)
6. Aneeqa Sagheer (Roll No. 18)
7. Anosha Safder (Roll No. 19)
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8. Maira Javed (Roll No. 62)
 Single Cell Protein
• Single Cell Protein (SCP) refers to the dried microbial
cells or total protein extracted from pure microbial cell
culture (Algae, Bacteria, Yeast), which can be used as
food supplement to humans (Food Grade) or animals
(Feed grade).

• Many types of animal feeds contain single cell proteins.

• 60-80% dry cell weight; contains nucleic acids, fats,

CHO, vitamins and minerals rich in essential amino
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acids (Lys-Met).
 Conti….
• Microbes can be used to ferment some of the vast
amounts of waste materials, such as straws; wood and
wood processing wastes; food, cannery and food
processing wastes; and residues from alcohol production
or from human and animal excreta.

• The problem with extracting single-cell proteins from

the wastes is the dilution and cost.
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• Found in very low concentrations, usually less than 5% .
 History
• About 50 years ago (1934-1938) the less developed
areas of the world, Asia, Africa and South America, were
the main exporters of grain to the developed world.

• Since 1948 the food flow has reversed, from the

developed world to the less developed, mainly due to the
rate of growth of the world's population which was much
higher in the less developed countries.
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 Conti….
• Yeast was the first microorganism whose importance as
animal feed supplement was recognized almost a century
ago.

• Moreover, Candida arborea and C. utilis were used

during the Second World War and about 60% of the
country pre-war food input was replaced.

• Part of our diet since ancient time.

• Earlier known as Microbial protein. 6

 Conti….
• Names as introduced by Prof. Scrimshow of MIT in
1967.
• In 1950’s British petroleum initiated production of
SCP on commercial basis.
• Pruteen was the first commercial SCP used as animal
feed additive.
• In the 1960s, researchers at British Petroleum
developed what they called "proteins-from-oil
process": a technology for producing single cell
protein by yeast. 7
 Advantages
1. Microorganisms grow at very fast rate under optimal
conditions.

2. Quality and quantity is better than higher plants and animals.

3. Wide range of raw materials can be used.

4. Culture and fermentation conditions are simple.

5. Microorganisms can be genetically manipulated.

6. High protein content of 43-85% in dry mass.

7. Land requirements is low and is ecologically beneficial.

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 Disadvantages
1. Development of kidney stone and gout if consumed in
high quality.
2. High content of nucleic acids leading to elevate level of
uric acid.
3. Possibilities for the presence of secondary toxic
metabolites.
4. Poor digestibility.
5. Hypersensitivity skin reaction.
6. Stimulation of gastro-intestinal. 9
 Limitations
1. Nucleic acid content is very high (40% algae; 10-
15% bacteria and 5-10% yeast).

2. Presence of carcinogenic and toxic substances.

3. Contamination of pathogenic Micro-organisms.

4. Indigestion and allergic reactions.

5. Production of food grade SCP is expensive.

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 Applications
1. In animal nutrition as : fattening calves, poultry, pigs
and fish breading.

2. In food it is used as : aroma carriers, vitamin carrier,

emulsifying aids and to improve the nutritive value of
baked products, in soups, in ready-to-serve-meals and
in diet recipes.

3. In the technical field : in paper processing, leather

processing and as foam stabilizers. 11
 Microbes employed include
Yeasts
• Saccharomyces cerevisiae
• Pichia pastoris
• Candida utilis
• Geotrichum candidum
other fungi
• Aspergillus oryzae
• Fusarium venenatum
• Sclerotium rolfsii
• Polyporus
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• Trichoderma
 Conti….
Bacteria
• Lactobacillus bulgaricus
• Candida lipolytica
• Bakers yeast
• Typical yields of 43 to 56%, with protein contents of
44% to 60%.
Algae
• Chlorella and
• Spirulina 13
 Substrates
Wide range of substrates can be used to grow microbial
proteins.
Whey
sweet orange residue
paper mill waste
rice husks
wheat straw residue
sugar beet pulp
orange peel residue
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sugarcane bagasse etc
 SCP Production
1. Selection of suitable Stain

2. Fermentation

3. Harvesting

4. Post harvesting treatment

5. SCP Processing of Food

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1. Selection of suitable Stain
It is very critical step as quality of protein depends on
the microbes that is used for the production.
Thus careful selection of stain should be done.
Care should be taken that stain should not produce any
toxic or undesirable effects in the consumer.
2. Fermentation
It can be carried out in fermenter which is equipped
with aerator, thermostat, PH or ponds
Microbes are culture in Fed batch culture. 16
3. Harvesting
When the colonies of Microbes are fully developed,
they are then harvested.
The bulk of cells are removed from the ferment or by
decantation.
4. Post harvest treatment
After harvesting, the cells are subjected to a Varity of
processes.
Post harvesting treatment includes the steps like
separation by centrifugation, washing and drying etc.
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 Food Processing
It includes
1. Liberation of cell protein by destruction of
indigestible cell wall
i. Mechanical Methods
Crushing, Grinding, Crumbling, pressure
homogenization, etc.
ii. Chemical Methods
• Enzymes and salt are used to digest the cell wall
• Salt like NaCl, sodium dodecyl sulfate, etc. where
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as nucleases are used.
 Conti…
iii. Physical Methods
Freeze-thaw, osmotic shock, heating and dry
2. Reduction of nucleic acid content
• Chemical and enzymatic treatment are preferred.
• Chemical which are used include acidified alcohol,
salt, acids and alkalis.
• Use of such chemical lead to formation of lygino-
alanine whish Cause hypersensitivity skin reaction.
• Enzymes which used are include ribonucleases and
nucleases enzymes.
• These enzymes can be used exogenously or can be 19
induced endogenously.
 Examples
 Pekilo: a fungal protein rich product
• Paecilomyces variotii is used for production of Pekilo.
• This protein was produced by fermentation of wastes
such as molassess, whey, sulfite liquor and agricultural
wastes
 Quorn: mycoprotein for humans
• Produced by Fusarium graminearum
• It is dried and artificially flavored and marketed in pieces
that resemble beef, pork and chicken. Rich in essential
nutrients and good content of dietary fiber. 20
 Fusarium
Fungi have been influencing human affairs for
thousands of years, whether as a direct food source, as
a medicine, or in a food process.
Fusarium graminearum is the conidial stage of the
Ascomycote fungus Gibberella zeae.
The fungus exists mainly as a saprobiont in soil,
although it is capable of parasitising wheat and other
cereals. 21
 Substrate used for Quorn production
Medium
• C source : food grade glucose syrup
• N source : gaseous ammonia
• Other mineral ions, including potassium, magnesium
and phosphate, are also supplied, as well as trace
elements, salts, and biotin.
• Quorn is now available in supermarkets, marketed as a
high-protein, low-fat, cholesterol-free ‘meat
alternative’ in Europe and North America.
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 SCP from Lignocellulose
• The lignocellulosic wastes, mainly from agriculture,
constitute the most abundant substrate for SCP which
is also renewable.
• The world annual production of straw for example
reaches 600 million tons every year
• For the utilization of lignocellulose, a pre-treatment is
usually necessary.
• Many pre-treatment methods have been reported
which vary from alkali or acid treatment, steam even
x-ray radiation. 24
 Conti….
• The present time the only economical utilization of
lignocellulosic wastes is in fungus like A. niger and
mushroom.
• Which contain lignocellulolytic enzymes and are
cultivated for food mainly in Asia and Africa.
• For example endoglucanase, exoglucanase and
betaglucanase are single cell protein, used as sweet
enhancer in food and drinks.
• SCP are used in food processing, increase the yield
of starch and protein, improve the viscosity of fruit
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purees, improve texture, aroma and color .
 Aspergillus niger
• Aspergillus niger is a fungus
and one of the most common
species of the
genus Aspergillus.
• Different types
of Aspergillus species are
known to produce many
different types of enzymes –
making them very useful for
the food industry.

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 Mushrooms
• Mushrooms are the members of higher fungi, belonging
to the class Ascomycetes and Basidiomycetes.
• White mushroom (Agaricus bisporus), paddy-straw
mushroom (Volvariella vovvacea), oyster mushroom
etc.
• Mushrooms are highly proteinaceous and are used as
food.
• Fastest growing biotech industries
• Protein is the most critical component which contributes
to a lot of nutritional value of food.
• Protein in mushrooms have 60-70 % digestibility and 27
contains all the essential amino acids.
 Conti….
• Mushrooms are a low-calorie food usually eaten raw or
cooked to provide garnish to a meal.
• Raw dietary mushrooms are a good source of B
vitamins, such as riboflavin, niacin and pantothenic acid,
and the essential minerals, selenium, copper and
potassium. Fat, carbohydrate and calorie content are low,
with absence of vitamin C and sodium.
• When exposed to ultraviolet light, natural ergosterols in
mushrooms produce vitamin D2, a process now
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exploited for the functional food retail market.
Overview of edible
mushroom process

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