H. E. Snyder

Microbial sources of protein.

Publisher Summary Two circumstances have combined to lend urgency to the subject of microbial sources of protein. The first of these is the continued failure of our ability to provide sufficient food, particularly protein, for the worlds growing population. The second is the realization that microorganisms can transform petroleum hydrocarbons into microbial protein, protein that should be put to good use by the worlds hungry people. There have been many recent symposia, books, articles, and reports on the world food situation. There is unanimity of opinion on the seriousness of the situation, but there is no consensus on our abilities to cope with the problem. The concept of eating substantial quantities of microorganisms as a foodstuff is perhaps 60 years old, but has not become widespread. Because of the unpleasant connotations of the words “bacterial” or “microbial” in connection with food, the phrase “single-cell protein” was coined at the Massachusetts Institute of Technology in 1966 to depict the idea of microorganisms as food. The groups of microorganisms that have been considered as possible sources of proteins are discussed in three sections: Yeasts and bacteria, fungi, and algae. It is convenient to group yeasts and bacteria together, because the conditions for propagation, harvest, and drying of these microorganisms are similar. The major emphasis is placed on yeasts and algae, and they are discussed from the viewpoints of useful species, conditions of propagation, and nutritional value.