|
Abstract: The nutritional value of microbial
material can be quite high with respect to many
important factors, not the least is proteins, which
represent a large proportion of the cell dry weight of
most species. Microorganisms are being extensively used
for the production of a wide range of proteins, enzymes,
antibiotics, pharmaceuticals, food supplements and
steroids. The usage of microbial proteins to contribute
to the world’s protein supply has been a subject for
discussion and experimentation for several decades.
Based on present trends United National (UN) population
experts project that, there will be 8 billion people
living on this planet by 2015 and 105 billion by the
year 2110. This indicates that, during the 35 year
period (1980-2015) we must produce as much food as we
have. After the discovery of the single cell protein
from Saccromyces cerevisiae and the importance gained in
neutraceuticals many studies have been conducted and
many more micro-organisms are being utilized for the
production of single cell protein. Here we have tried to
give a general review on the importance of single cell
protein, their source, production, application and
improvement which can be done for increasing yield by
utilizing recombinant DNA technology (rDNA), Mutation
etc. These methods can reduce the cost of production for
the biologically active single cell protein in the
treatment of various infectious diseases.
Introduction
The biosphere provides us food, feed construction
material and energy. Population rise is the key driving
force for the development of new technologies for
increasing biomass production. Since ancient time,
several micro organisms have been used as a component in
the diet e.g. usage of Saccromyces species as a bread
leavening agent, lactobacilli for fermenting milk and
cheese by Egyptians and Greeks, mushrooms and Spirulina
as a source of proteins in 16th century. Presently many
single cell proteins are available which is having
diverse biological activities. Germans are the pioneer
in the production of single cell proteins. During the
world war II Germans faced the problem of supply of food
in time, and a group of scientists led by Delbruck
established the cultures of Saccromyces species for the
production of single cell protein. The biomass obtained
from Saccromyces cerevicea was utilized in the form of
soups and sausages. After the international conference
on microbial protein held at Massachusetts, USA in 1967,
the term microbial protein was replaced by single cell
protein. Since then many other microorganisms like
actinomycetes, filamentous fungi and algae have been
used to produce single cell proteins.
For full text of this article contact the publisher on
info@kppub.com
|
The above content is an
abstract only. For the full Article please contact:
KONGPOSH Publications Pvt. Ltd.
ICS House, C-19, Commercial Complex, SDA, Opp. IIT Gate,
New Delhi, India -110016
Tel.: 26855839, 20057149, Fax: 91-11-26855876
Email:
info@kppub.com /
fpc@vsnl.com, Website:
http://www.kppub.com |
