scholarly journals Studies on Digestibility, Biological Value and Metabolizable Energy of Single Cell Protein Sources for the Chicken

1976 ◽  
Vol 13 (4) ◽  
pp. 124-128 ◽  
Author(s):  
Hiro-omi YOKOTA ◽  
Jun-ichi OKUMURA ◽  
Yukishige SASA
Keyword(s):  
Single Cell ◽  
Single Cell Protein ◽  
Metabolizable Energy ◽  
Cell Protein ◽  
Biological Value ◽  
Protein Sources

Single cell protein: Sources, mechanism of production, nutritional value and its uses in aquaculture nutrition

Aquaculture ◽  
2021 ◽  
Vol 531 ◽  
pp. 735885 ◽  
Author(s):  
Muhammad Sharif ◽  
Muhammad Hammad Zafar ◽  
Amjad Islam Aqib ◽  
Muhammad Saeed ◽  
Mayada R. Farag ◽  
...  
Keyword(s):  
Single Cell ◽  
Nutritional Value ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Protein Sources

scholarly journals Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1904 ◽  
Author(s):  
Alessandra C. Grasso ◽  
Yung Hung ◽  
Margreet R. Olthof ◽  
Wim Verbeke ◽  
Ingeborg A. Brouwer
Keyword(s):  
Older Adults ◽  
Single Cell ◽  
Protein Intake ◽  
Single Cell Protein ◽  
Protein Source ◽  
Cell Protein ◽  
Protein Sources ◽  
In Vitro Meat ◽  
Increase Protein Intake

Protein-energy malnutrition (PEM) is a growing concern on account of an aging population and its negative health consequences. While dietary protein plays a key role in the prevention of PEM, it also plays a pivotal role in the environmental impact of the human diet. In search for sustainable dietary strategies to increase protein intake in older adults, this study investigated the readiness of older adults to accept the consumption of the following alternative, more sustainable protein sources: plant-based protein, insects, single-cell protein, and in vitro meat. Using ordinal logistic regression modeling, the associations of different food-related attitudes and behavior and sociodemographics with older adults’ acceptance to consume such protein sources were assessed. Results were obtained through a consumer survey among 1825 community-dwelling older adults aged 65 years or above in five EU countries (United Kingdom, the Netherlands, Poland, Spain, and Finland). Dairy-based protein was generally the most accepted protein source in food products (75% of the respondents found its consumption acceptable or very acceptable). Plant-based protein was the most accepted alternative, more sustainable protein source (58%) followed by single-cell protein (20%), insect-based protein (9%), and in vitro meat-based protein (6%). We found that food fussiness is a barrier to acceptance, whereas green eating behavior and higher educational attainment are facilitators to older adults’ acceptance to eat protein from alternative, more sustainable sources. Health, sensory appeal, and price as food choice motives, as well as gender and country of residence were found to influence acceptance, although not consistently across all the protein sources. Findings suggest that there is a window of opportunity to increase older adults’ acceptance of alternative, more sustainable protein sources and in turn increase protein intake in an environmentally sustainable way in EU older adults.

scholarly journals Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1226
Author(s):  
Joshua Hadi ◽  
Gale Brightwell
Keyword(s):  
Food Safety ◽  
Single Cell ◽  
Environmental Impacts ◽  
Single Cell Protein ◽  
Regulatory Framework ◽  
Cell Protein ◽  
Protein Sources ◽  
Cultured Meat ◽  
Safety Aspects ◽  
Safety Risks

Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production. Briefly, cultured meat grown in fetal bovine serum-based media can be exposed to viruses or infectious prion, in addition to other safety risks associated with the use of genetic engineering. Plant-based meat may contain allergens, anti-nutrients and thermally induced carcinogens. Microbiological risks and allergens are the primary concerns associated with insect protein. Single-cell protein sources are divided into microalgae, fungi and bacteria, all of which have specific food safety risks that include toxins, allergens and high ribonucleic acid (RNA) contents. The environmental impacts of these alternative proteins can mainly be attributed to the production of growth substrates or during cultivation. Legislations related to novel food or genetic modification are the relevant regulatory framework to ensure the safety of alternative proteins. Lastly, additional studies on the food safety aspects of alternative proteins are urgently needed for providing relevant food governing authorities with sufficient data to oversee that the technological progress in this area is balanced with robust safety standards.

scholarly journals Single Cell Protein: A Potential Substitute in Human and Animal Nutrition

2021 ◽  
Vol 13 (16) ◽  
pp. 9284
Author(s):  
Bogdan Constantin Bratosin ◽  
Sorina Darjan ◽  
Dan Cristian Vodnar
Keyword(s):  
Single Cell ◽  
Animal Feed ◽  
Protein A ◽  
Food Competition ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Protein Sources ◽  
Yeast Fungi ◽  
Fast Development ◽  
Nutritional Benefits

Single cell protein (SCP) is the first product of the fermentation process and has proven to be a good protein alternative. Food competition is becoming more intense as the world’s population continues to grow. Soon, SCP may be able to compensate for a protein deficit. Various global businesses are focusing on SCP production, and the scope of its application is expanding as time and knowledge increases. High quantities of SCP can be produced by microorganisms, such as algae, yeast, fungi and bacteria, due to their fast development rate and the significant level of protein in their chemical structure. Beside proteins, SCP contains carbohydrates, nucleic acids, lipids, minerals, vitamins and several important amino acids. SCP has been an effective substitute for more expensive protein sources such as fish and soybean products. In conclusion, SCP can easily replace traditional protein sources in human and animal feed without detrimental effects. Potential substrate candidates and optimization strategies for SCP production have been extensively studied. This review article focuses on the various aspects of SCP, from its production, using different substrates, player microorganisms and nutritional benefits, to its economic aspects.

Single cell protein as food and feed

Nahrung/Food ◽  
1988 ◽  
Vol 32 (3) ◽  
pp. 219-229 ◽  
Author(s):  
A. Giec ◽  
J. Skupin
Keyword(s):  
Single Cell ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Food And Feed
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