Preprint Review Version 1 This version is not peer-reviewed

Fermentation Optimization for Actinomycetes as a Single Cell Protein: A Comprehensive Review

Version 1 : Received: 27 April 2020 / Approved: 28 April 2020 / Online: 28 April 2020 (10:49:09 CEST)

How to cite: Ullah, H.; Ullah, A.; Khan, M.W. Fermentation Optimization for Actinomycetes as a Single Cell Protein: A Comprehensive Review. Preprints 2020, 2020040498 (doi: 10.20944/preprints202004.0498.v1). Ullah, H.; Ullah, A.; Khan, M.W. Fermentation Optimization for Actinomycetes as a Single Cell Protein: A Comprehensive Review. Preprints 2020, 2020040498 (doi: 10.20944/preprints202004.0498.v1).

Abstract

Single cell proteins are the dead dried cells of microorganisms or purified protein isolated from microorganism’s cell culture, used as a food supplement to humans’ food and animals feed. World suffer from malnutrition particularly developing countries, due to rapid increase in population, increased the demand for protein and nutrients requirement. Bacteria is potential microorganism for SCP production due to high protein content, fast generation time, bio-active secondary metabolites production and can grow on various substrates. Actinobacteria species and strain have capability to produce biological active compounds, produced about two-thirds of antibiotics available in the market, actively used as antibiotics, antiprotozoal, antifungal, antiviral, anticancer, anticholesterol, antihelminth and immunosuppressant. Actinomycetes can be used as probiotic as well as single cell protein that will deal with antibiotic as well as protein source.

Subject Areas

single cell protein; probiotic; actinomycetes; fermentation optimization

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