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Bacterial Single Cell Protein: Applications, Productions, and Commercialization: Opportunities and Challenges

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Food Microbiology Based Entrepreneurship

Abstract

During the evolution of civilization, humans generated the food from farming. Since then, his food habits including nutritional necessities have changed. Today, consumptive manners are highly diversified and cause several diseases and spoil the natural immune characteristics. Out of this background, this chapter delivers about the ‘bacterial single cell proteins their applications, productions and commercialization’. Naturally, single cell proteins are a refined or purified form of protein derived from microorganisms used by substrates under artificial conditions. They are the richest sources of proteins, vitamins, and minerals. There is numerous bacterial spp., such as Acinetobacter calcoaceticus, Achromobacter delvaevate, Aeromonas hydrophila, Bacillus subtilis, B. megaterium, Brevibacterium spp., Cellulomonas spp., Flavobacterium spp., Lactobacillus spp., Methanotrophic spp., Pseudomonas fluorescens, and Rhodopseudomonas capsulate. Bacterial SCPs are produced through semi-solid fermentation with continuous process of cell disruption, removal of nucleic acids, washing, purification, and drying. In addition to bacteria, fungi, algae, and yeasts nutritional supplements like Quorn™ (Fusarium venenatum) and Pekilo (Paecilomyces variotii) are used by global corporations. It is a growing science-based industry. Furthermore, growth of SCPs depends upon food habits and demand, and in future, it will play a dominant role in human food and health care.

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Acknowledgements

We wish to thank to Department of Plant Pathology, SRSIAT, Vedasandur, India & Department of Plant Pathology, CPPS, TNAU, Coimbatore, India.

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Authors and Affiliations

  1. Department of Plant Pathology, SRSIAT, Vedasandur, India

    P. Murali Sankar

  2. Department of Plant Pathology, TNAU, Coimbatore, India

    L. Karthiba & A. Kamalakannan

  3. Department of Plant Pathology, GKVK, UAS, Bengaluru, India

    S. Shreedevasena

  4. Department of Plant Breeding and Genetics, ADAC & RI, Trichy, India

    P. Anantha Raju

  5. Department of Plant Pathology, AC & RI, Kudumiyanmalai, India

    S. Vanitha

  6. Department of Agricultural Botany, Faculty of Agriculture Saba Basha, Alexandria University, Alexandria, Egypt

    Ehab A. A. Salama

  7. Department of Crop Physiology, TNAU, Coimbatore, India

    P. Jeyakumar

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  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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Murali Sankar, P. et al. (2023). Bacterial Single Cell Protein: Applications, Productions, and Commercialization: Opportunities and Challenges. 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_9

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