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Single-cell proteins.

J H Litchfield

    Science (New York, N.Y.)
    |February 11, 1983
    PubMed
    Summary
    This summary is machine-generated.

    Single-cell protein production utilizes diverse microorganisms in fermentation. Commercialization faces high costs and regulatory hurdles, limiting expansion to regions with low-cost resources and feed shortages.

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    Area of Science:

    • Biotechnology
    • Microbiology
    • Food Science

    Background:

    • Microorganisms are utilized in fermentation for single-cell protein (SCP) production.
    • Current commercial SCP production is dominated by algal, bacterial, yeast, and fungal processes.

    Purpose of the Study:

    • To review the current state of single-cell protein production.
    • To identify limitations and future prospects for commercialization.

    Main Methods:

    • Review of existing literature on microbial fermentation for SCP.
    • Analysis of economic and regulatory factors influencing commercialization.

    Main Results:

    • Commercial-scale production is limited to a few established microbial processes.

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  • High capital and operating costs are significant barriers.
  • Extensive nutritional and toxicological assessments are required.
  • Expansion is geographically limited to areas with low-cost resources and feed scarcity.

    • Conclusions:

    • Further development of SCP production requires addressing cost and regulatory challenges.
    • Geographic expansion is contingent on resource availability and market demand for alternatives to conventional feedstuffs.