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Production, Economics, and Marketing of Yeast Single Cell Protein

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Food Microbiology Based Entrepreneurship

Abstract

Increase in the world population living below the poverty line actuates the scientific community to find economic alternative to conventional expensive protein sources. Single Cell Protein (SCP), microbial biomass products produced by fermentation for human or animal consumption, is the good protein alternative. SCP is the term used to designate microbial protein cultivated on organic wastes to be utilized as a human food or animal feed. The SCP from microorganisms is convenient over other protein sources as it offers more advantages such as shorter doubling time, i.e., rapid growth on cheap substrates (raw materials), have high protein content, have less reliance upon environmental factors such as soil, water, and climate and small land requirements. Yeasts have been particularly important since it has been consumed by humans since ancient times in fermented foods. This chapter includes discussion on types of yeasts that can be used as SCPs, sources of organic sources for the cultivation of yeasts, fermentation methodology, protein harvesting, marketing, and business plan.

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Author information

Authors and Affiliations

  1. Department of Biotechnology, School of Science and Technology, Vanita Vishram Women’s University, Surat, India

    Urjita Sheth

  2. Aspee Shakilam Biotechnology Institute, Navsari Agricultural University, Surat, India

    Swati Patel

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  1. Urjita Sheth
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  2. Swati Patel
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Editor information

Editors and Affiliations

  1. C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat, Gujarat, India

    Natarajan Amaresan

  2. Department of Microbiology, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India

    Dhanasekaran Dharumadurai

  3. Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa

    Olubukola Oluranti Babalola

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Sheth, U., Patel, S. (2023). Production, Economics, and Marketing of Yeast Single Cell Protein. In: Amaresan, N., Dharumadurai, D., Babalola, O.O. (eds) Food Microbiology Based Entrepreneurship. Springer, Singapore. https://doi.org/10.1007/978-981-19-5041-4_8

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