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Science 11 February 1983:
Vol. 219. no. 4585, pp. 740 - 746
DOI: 10.1126/science.219.4585.740
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Articles

Single-Cell Proteins

John H. Litchfield 1

1 Research leader at Battelle, Columbus Laboratories, Columbus, Ohio 43201

Both photosynthetic and nonphotosynthetic microorganisms, grown on various carbon and energy sources, are used in fermentation processes for the production of single-cell proteins. Commercial-scale production has been limited to two algal processes, one bacterial process, and several yeast and fungal processes. High capital and operating costs and the need for extensive nutritional and toxicological assessments have limited the development and commercialization of new processes. Any increase in commercial-scale production appears to be limited to those regions of the world where low-cost carbon and energy sources are available and conventional animal feedstuff proteins, such as soybean meal or fish meal, are in short supply.


THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES:
Population Diversity of Yeasts and Lactic Acid Bacteria in Pig Feed Fermented with Whey, Wet Wheat Distillers' Grains, or Water at Different Temperatures.
M. Olstorpe, K. Lyberg, J. E. Lindberg, J. Schnurer, and V. Passoth (2008)
Appl. Envir. Microbiol. 74, 1696-1703
   Abstract »    Full Text »    PDF »
Biotechnology in Food Production and Processing.
D. Knorr and A. J. Sinskey (1985)
Science 229, 1224-1229
   Abstract »    PDF »


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