Large-scale Continuous Production of Single Cell Protein

1986 ◽  
Vol 58 (12) ◽  
pp. 934-937 ◽  
Author(s):  
Richard Westlake

The following topics are covered in this paper: the European feedstuff business, size, shape and source; the protein and amino acid requirements of the principal target species; the place of single cell protein (s.c.p.); the raw material options and the technical challenge of large scale s.c.p. manufacture; fermentation of s.c.p., its stoichiometry, mass and heat transfer requirements; static and dynamic optimization and control; the pressure cycle fermenter; the principle of sterility and the engineering design constraints; the nutritional performance of I.C.I.’s ‘Pruteen’ and the future for s.c.p.


1981 ◽  
Vol 10 (8) ◽  
pp. 403-408 ◽  
Author(s):  
D G Waterworth

Whilst agricultural research world-wide pursues yield improvement in food and forage crops in an attempt to keep pace with growing demand, alternative ‘non-crop’ protein sources have also been sought. Bacteria and yeasts have been shown to have the characteristics necessary for large-scale production of what has come to be known as single-cell protein. ICI's ‘Pruteen’, using a unique continuous fermentation system, compares favourably with conventional protein feedstuffs.


2018 ◽  
Vol 5 (9) ◽  
pp. 1800672 ◽  
Author(s):  
Peng Zhao ◽  
Sirsendu Bhowmick ◽  
Jianchao Yu ◽  
Jun Wang

Nahrung/Food ◽  
1988 ◽  
Vol 32 (3) ◽  
pp. 219-229 ◽  
Author(s):  
A. Giec ◽  
J. Skupin

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