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Single cell protein for foods and feeds: a review of trends

Citation

Onyeaka, H and Anumudu, CK and Okpe, C and Okafor, A and Ihenetu, F and Miri, T and Odeyemi, OA and Anyogu, A, Single cell protein for foods and feeds: a review of trends, The Open Microbiology Journal, 16 Article 187428582206160. ISSN 1874-2858 (2022) [Refereed Article]


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Copyright Statement

2022 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), https://creativecommons.org/licenses/by/4.0/legalcode.

DOI: doi:10.2174/18742858-v16-e2206160

Abstract

Introduction:Predictions on the world's population in the next few decades suggest that the global demand for animal-derived proteins may not be met if current conventional agriculture approaches are used. One promising solution to this complex crisis lies in the use of single-cell proteins (SCP). SCP refers to the edible biomass of unicellular microorganisms and can be developed as animal feeds or human foods. This paper provides a detailed overview on research towards the production and utilisation of SCPs and trends within the field.

Study design:A bibliometric based study was conducted on 425 SCP research articles collected from the Web of Science database, analysing the most cited papers using VOSviewer software, and contributing authors, affiliations and country of origin. Research publications on SCP started in 1961 and has grown steadily over the years.

Duscussion:Emerging research topics within SCP production focused on the use of improved fungal strains, the composition and characteristics of SCPs based on the type of substrates used, industrial production processes and the use of waste for SCP production, which serves the dual purpose of mitigating the cost associated with waste disposal and production of a valuable product.

Item Details

Item Type:Refereed Article
Keywords:Food alternative, Fermentation, Microbial genera, Food security, Food safety, Nutrition
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food safety, traceability, certification and authenticity
Objective Division:Animal Production and Animal Primary Products
Objective Group:Fisheries - aquaculture
Objective Field:Fisheries - aquaculture not elsewhere classified
UTAS Author:Odeyemi, OA (Dr Olumide Odeyemi)
ID Code:154408
Year Published:2022
Deposited By:Strategic Research Funding
Deposited On:2022-11-28
Last Modified:2022-12-12
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