This document discusses single cell protein (SCP), which refers to microbial cells or protein extracted from pure microbial cells that can be used as a protein supplement for humans and animals. SCP has several advantages over traditional protein sources, such as faster growth rates and the ability to use a wide range of raw materials. However, SCP also has some limitations, such as high nucleic acid content and potential for contamination. The document describes various methods of SCP production using different substrates like ethanol, molasses, and wastewater. It provides examples of specific SCP products and their uses as protein supplements.

1. SINGLE CELL PROTEIN
PRODUCTION AND APPLICATION
BY ANWESHA BANERJEE

2. SINGLE CELL PROTEIN:-
SINGLE CELL PROTEIN (SCP)REFRES TO THE
MICROBIAL CELLS OR TOTAL PROTEIN EXTRACTED
FROM PURE MICROBIAL CELL, AND CAN BE USED
AS PROTEIN SUPPLEMENT FOR HUMANS AND
ANIMALS.
“FOOD GRADE”—FOR HUMANS
“FEED GRADE”– FOR ANIMALS.

3. WHY USE MICRO-ORGANISMS?
 MICRO-ORGANISNS ARE USED FOR THE
PRODUCTION OF SCP SINCE:-
MICRO-ORGANISMS GROW AT A FASTER RATE.
THE QUALITY AND QUANTITY OF PROTEIN IS BETTER .
WIDE RANGE OF RAW MATERIALS CAN BE USED
THE PRODUCTION PROCESS ARE EASY AND SIMPLE
THE MICROBES CAN BE EASILY SUBJECTED TO GENETIC
MANIPULATION

5. WHYTHE NEED FOR ALTERNATIVE FOOD
SOURCE ?
About 50 years ago (1934-1938) the less developed areas of the world, Asia,
Africa and South America, were the main exporters of grain to the developed
world.
Since 1948 the food flow has reversed, from the developed world to the less
developed, mainly due to the rate of growth of the world's population which
was much higher in the less developed countries.
Based on present trends United Nations (UN) population experts project that
there will be 8 billion people living on this planet by 2015 and 10.5 billion by
the year 2110.
 This means that during the 35-year period (1980-2015)
we must produce as much food as we have since the dawn of agriculture
about 12000 years ago.

6. LIMITATIONS OF USING SCP:--
Nucleic acid content is very high (40% algae; 10-15% bacteria
and 5-10% yeast)
Presence of carcinogenic and toxic substances
Contamination of pathogenic microorganisms.
Indigestion and allergic reactions
Production of food-grade SCP is
expensive

7. SCP CAN BE PRODUCED BY :-
HIGH ENERGY SOURCES LIKE – ETHANOL , METHANE ,
METHANOL.
 WASTE PRODUCTS:- MOLASSES ,WHEY, SEWAGE.
AGRICULTURAL AND FORESTRY SOURCES:- CELLULOSE
,LIGNIN.
 CARBONDIOXIDE:- SPIRULINA SP.
 NUTRITIONAL VALUE OF SCP:-

8. PRODUCTION OF SCP BY DIFFERENT
SUBSTRATES:-
FROM HIGH ENERGY SOURCES:-
 PRUTEEN(1984):- The single cell protein produced by
the ICI from methanol and ammonia by the help of
Methylophilus metylotrophus . ICI invested large amount of
money to produce the world’s largest air lift fermenter
named ICI PRESSURE CYCLE FERMENTER.
FROM WASTE PRODUCTS:-
 SYMBA PROCESS:- This was a novel technique
developed by Sweden to produce SCP from wate product
by a two phase fermenter using Endomycopsis fibuligra and
Candida utilis.
 By three phase process the SCP was produced.

9.  PEKILO:- Fungal protein produced by Paecilomyces variotii , produced by
fermenting waste materials like molasses , whey , sulphite-liquor .it is
produced by continuous process and is rich in proteins(essential amino acid)
,vitamins and minerals.it is mainly used in supplementing pigs, calves,
chickens without any adverse effects.
 QUORN:- THE MYCOPROTEIN FOR HUMANS
It is a protein that is used for supplementing humans made by the help of
Fusarium graminearum , it is produced in many developed countries, the
trade name is FUSARIUM MYCOPROTEIN . It is produced by continuous
fermentation at a ph of 6.0 and temperature of 30°c . To make it human
usable the protein is heated at 65°c to activate Rnases to remove nucliec acid
content .

10. PROPERTIES OF SCP:-
One of the main advantages of SCP compared to other types of
protein is the small doubling time of cells (td) as shown below
Efficiency of protein production of several protein sources in 24 hours

11.  In the late 1950's, British Petroleum (BP) became interested
in the growth of a micro-organism in C12-C20 alkanes.
BP uses two yeasts, Candida lipolytica and C. tropicals and
built a 16,000 tons/year plant in Cap Lavera, France, and a
4,000 tons/year plant in England. The product produced was
called "TOPRINA". In the UK the product "TOPRINA G" was a
purer product while the one in France was not separated from
alkanes.
Pigs fed on 30% TOPRINA in their diets showed less n-
paraffins in their fat tissue than those fed on pasture

12. Ethanol although expensive as a substrate has been used for SCP.
The process comes from the Amoco Company in the US utilising a
food grade yeast: "Torula". The product is sold by the name
"TORUTEIN" and government clearances have been obtained to
market Torutein in Canada and Sweden.
The yeast is about 52% protein and due to its relatively low Methionine
level has a PER of about 1.7. The PER of wheat from 1.1 to 2.0.
Torutein is being marketed as a flavour enhancer of high nutritional value,
and a replacement for meat, milk and egg protein.
However it is not very successful in the United States since soya which is
plentiful and cheap can serve as an alternative or substitute to meat and
egg diets.

13. ONE OF THE MAIN APPLICATION OF SCP IS FOR HUMAN
CONSUMPTION:-MYCOPROTEIN
 This is a development of Ranks Hovis McDougall and is the only
mycoprotein (except edible mushrooms) that has been cleared for
human consumption.
 It uses a Fusarium graminearum growing in molasses, or glucose.
The medium contains NH3 for nitrogen source and pH control.
The product is heat treated for RNA reduction.
The mycelium is separated by vacuum filtration, and can be
technologically treated to match food texture.
In the UK it is marketed as pies and is considered a success since
having less fat than meat, it can be sold at a premium price.

14. REFERENCE AND BIBLIOGRAPHY:-
 BIOTECHNOLOGY– BY U SATYANARAYAN
 INDUSTRIAL MICROBIOLOGY—AN
INTRODUCTION ….. BY MICHEAL.J.WAITES,NEIL
.L . MORGAN
MODERN INDUSTRIAL MICROBIOLOGY AND
BIOTECHNOLOGY …..BY NDUKA OKAFOR.