Single cell protein (SCP) refers to edible microorganisms or their extracts used as a protein supplement. SCP can be produced using bacteria, yeast, fungi or algae through fermentation. It has high nutritional value but also has some limitations. Research is focused on improving production methods and addressing issues like high nucleic acid content and digestibility. SCP shows potential as a sustainable protein source but more work is needed before it will be widely accepted as human food.

1. PRESENTED BY:
A.KEERTHIKA
KOWSALYA

2. DEFINITION:
 It refers to edible micro-organisms.
 The biomass or total protein extract from pure
or mixed cultures of algae,fungi,bacteria and
yeast used as an ingredient or substitutes for
protein rich foods.
 Dietary protein supplement.
 Scp can be used as a protein supplement for
humans &animals.
 Food gradeFor humans.
 Feed gradeFor animals.

3.  The term SCP was coined in 1966 by corroll
L.wilson of MIT.
 In 1781,processes for preparing highly
concerntrated forms of yeast were established.
 Research on single cell protein technology started a
centuary ago when MAX DELBRUCK and his
collegues found out the high value of surplus
brewer’s yeast as a feeding supplement for
animals.
 Earlier known as “Microbial protein”.
 It otherwise known as “Novel food” or “mini
food”.
 Thus,SCP is of high nutritional value for human or
animal consumption.

4.  Pruteen was first commercial SCP used as a animal feed
additive.
 Pruteen was produced from bacteria methylphilus
methylotrophs cultured methanol and had 72% protein
content.
 In 1960s,researchers at british petroleum developed what
they called “proteins from oil process”;a technology for
producing SCP by yeast fed by waxy-n-paraffins,a product
produced by oil refineries.
 The “food from oil” idea became quite popular by the
1970s,with the champagnat being awarded the UNESCO
science prize in 1976,and paraffin fed yeast facilities being
built in a no.of countries.
 SCP containsfats,carbohydrates,vitamins,nucleic
acid,&minerals.
 SCP rich in certain essential amino acids(lysine,methionine)

5.  Large scale processes for SCP production show
interesting features including:
• The wide variety of methodologies,raw
materials, and microorganisms that can be
used for this purpose.
• High efficiency in substrate conversion.
• High productivity, derived from the fast
growth rate of microbes.
• Independence of seasonal factors.

6.  Several micro-organisms are used for the
production of SCP:
BACTERIA,
YEAST,
FUNGI,
ALGAE,
ACTINOMYCETES.

9.  SCP can be produced by:
 High energy sources like:
 Methanol,Ethanol,Methane.
 Waste products:
 Eg.Molasses,Whey,Sewage.
 Agricultural&Forestry sources:
 Eg.Cellulose,Lignin.
 Carbon dioxide:
 Eg.Spirulina species.

10.  Research and development of SCP processes has
involved work in the field of
 Microbiology,
 Bio chemistry,
 Genetics,
 Food technology,
 Agriculture,
• Animal nutrition& Medicine,etc….

11.  In developing SCP processes,
New
technical
solutions
Waste
water
treatment
Production
of alcohol
Enzyme
technology
Nutritional
science

12.  The basic steps are involved for the
production of SCP:
PREPARATION.
CULTIVATION.
PREVENTION.
SEPARATION.

13.  PREPARATION of suitable medium with
suitable carbon source.
 CULTIVATION of suitable strain of microbes.
 PREVENTION contaminations.
 SEPARATION of biomass with or without
product.

15.  Aspergillus niger was used to produce SCP
from alkali treated corn cobs.
 Microbial biomass after 6 days of
fermentation.
 SCP product of A.niger contained 3o.4% of
crude protein.
 Product has 77% of invitro dry matter
digestability, hence can be used to supplement
the feed compounds of monogastric animals.

16.  Fermentation process required pure culture of chosen organism.
 Sterilization of growth medium used for organism.
 Production fermenter  equipment.
 Used for  during the culture medium in the steady state , cell
separation, collection of free supernatant , product purification &
effluent treatment.
 Fermenter instrument(carry out the fermentation) mainly for
mass culture of plants & animals.
 Fermenter size in lab- 1to2 litres capacity, Industrial several
hundreds litres of capacity.
 Bio reactor is different from fermenter.
 Used for mass culture of microbes.
 Both are identical.
 Fermenter& Bio reactor equipped with an Aerator.
 Aerator  supplies the oxygen.tt
 Thermostat regulate temperature, PH detector  control the
devices.
 Dried proteins are needed becoz to prevent the spoilage.

17.  In the submerged process, the substrate used
for fermentation is always in liquid state which
contain the nutrients needed for growth.
 The fermentor which contains the substrate is
operated continuously and the product
biomass is continuously harvested from the
fermenter by using different techniques then
the product is filtered or centrifuged and then
dried.

18.  In semi-solid fermentation, the preparation of
substrate is not as cleared.
 It is also more used in solid state.
 Submerged fermentation require more capital
investment and have high operating cost.
 The cultivation involves many operating which
including stirring and mixing of a multiphase
system, transport from the gas bubbles through
the liquid phase to the microbes and the processes
of heat transfer from liquid phase to the
surroundings.
 A special bioreactor is designed for intensifying
mass and energy transportation phenomena, called
U-loop fermenter.

20.  The effective use of proteins for human food
requires:
 Destruction of indigestability of cell wall.
 Mechanical method
 Non mechanical method
 Removal of nucleic acid content.

22.  There are many advantages of using
microorganisms for SCP production.
Microbes grow at a faster rate.
The quality & quantity of protein in
microbes is compared to higher plants &
animals.
Wide range of raw materials can be used.
The production process are easy& simple.
Microbes can be easily subjected to
genetic manipulation.

23.  High nucleic acid content of many microbes that
could be result in KIDNEY STONE FORMATION
or GOUT.
 Poor digestability , gastrointestinal problems &
skin reactions.
 Some kind of SCP exhibits unpleasant color &
flavours.
 Some yeast & fungal proteins tend to be deficient
in methionine.
 Contamination risk.
 Mycotoxins are also produced.

24.  There are many non-technological factors that
influence the production of SCP. These include the
geographical, social, political, psychological factors.
 In many countries, there are social& psychological
barriers to use microorganisms as food source.
 LIMITATIONS:
 Nucleic acid content is very high.
 Presence of carcinogenic& toxic substances.
 Contamination of pathogenic microbes.
 Indigestion & allergic reactions.
 Production of SCP food grade is expensive.

25.  National Botanical Research Institute(NBRI).
 Central Food Technological Research
Institute(CFTRI).
 In CFTRI, SCP is produced from algae cultured
on sewage.

26.  SCP production referring to the fact that the most
of the microbes used as producers grow as single
or filamentous individuals rather than as complex
multi-cellular organism such as plants or animals.
 Use of microbes in the production of proteins gives
many advantages over the conventional methods.
 Microbes have shorter generation time , allow easy
transformation , utilize many substrates, no
requirements in arable land or any particular
season to grow and have the possibility of
continuous production in any part of the world.
 The cell yield varies according to the substrate and
type of microbes.

27.  SUCCESS OF SCP:
Food technology should be solved in
order to make it similar to familiar
foods.
The production should compare
favourably with other protein source.