Single Cell Protein

This chapter provides an overview on the present status of the single-cell protein (SCP) field and some of its recent trends. The association of microorganisms with food is ancient, encompassing the use of yeast in baking and brewing, and the role of bacteria and other organisms in foods such as cheese, yogurt, sausage, and a wide variety of fermented foods. The SCP field includes many species of different microorganisms grown on wide variety of carbon substrates, including n-paraffins, methane, methanol, ethanol, acetate, CO2, and a plethora of carbohydrate and cellulosic materials from many different by-product and waste sources. Recommended criteria and procedures for production and testing of SCP materials with regard to both safety and nutritional value are found in a series of guidelines published by the Protein-Calorie Advisory Group of the United Nations. This chapter also discusses certain unique developments that have occurred in the recent past in the field of SCP.