Abstract
Nowadays shortage of food is becoming a serious problem in the world. People from underdeveloped countries are confronted with food shortage and poor nutrition. In such scenario, microbial proteins obtained from organic sources can prove to be a potential solution for the ongoing crisis in food and nutrition. Bacteria, algae, yeast, and fungi, are rich in proteins which can be used as dietary supplements. Microbial proteins are more advantageous than animal and plant proteins due to the following: (1) Production of microbial proteins is not dependent on climate or season; (2) It can be produced whole year round; (3) It does not require a large area for propagation and, (4) It has good nutritive value with more protein containing a wide spectrum of amino acids and low fat content. Due to the fact that microbial protein production can be carried out using organic waste, it also helps in the recycling of matter. In this chapter we discussed the possibilities of the use of microbial proteins as a promising food source and as a solution for the ongoing food and nutrition crisis.
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Acknowledgements
AKS, SKP, and MS acknowledge CSIR-India, DBT-India and DST-India funding agencies respectively for providing financial assistance in the form of Junior Research Fellowship. PPK acknowledges financial support from University Grants Commission, India in the form of CSIR-UGC Senior Research fellowship. SK acknowledges University Grants Commission, India and Department of Science and Technology, India for providing financial support in the form of UGC-BSR Research Start-Up-Grant [No. F.30–372/2017 (BSR)] and DST-SERB Grant [EEQ/2016/000350] respectively. SK acknowledges Central University of Punjab, Bathinda, India for providing Research Seed Money Grant [GP-25].
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Singh, A.K., Prajapati, K.S., Shuaib, M., Kushwaha, P.P., Kumar, S. (2020). Microbial Proteins: A Potential Source of Protein. In: Egbuna, C., Dable Tupas, G. (eds) Functional Foods and Nutraceuticals. Springer, Cham. https://doi.org/10.1007/978-3-030-42319-3_8
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DOI: https://doi.org/10.1007/978-3-030-42319-3_8
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