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Abstract

SINGLE CELL PROTEIN AS A POTENTIAL MEAT SUBSTITUTE: A CRITICAL REVIEW

Farah Junaid*, Laiba Ali Khawaja and Sikander Ali

ABSTRACT

The single cell proteins are regarded the first product of fermentation process which found immense significance as an excellent substitute for proteins. The growing and continuously expanding world population is increasing competition for food. In near future, protein deficiency can be make up by single cell proteins as an alternative. Various industries are established in US, UK focused on SCP production, and the scope of its utilization is increasing with the passage of time and awareness. SCPs are not only used for human consumption but are produced as feed for animal consumption. A lot of literature was available regarding substrates for SCPs, its production and optimization strategies. This review article focuses on the various aspects of SCPs from its brief history, production using different substrates, player microorganisms and fermentation strategies till its economic aspect.

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