Yeast Protein as an Easily Accessible Food Source

In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast pr...

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Veröffentlicht in:Metabolites Jg. 12; H. 1; S. 63
Hauptverfasser: Jach, Monika Elżbieta, Serefko, Anna, Ziaja, Maria, Kieliszek, Marek
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Switzerland MDPI AG 11.01.2022
MDPI
Schlagworte:
Agricultural wastes
Algae
Amino acid composition
Animal nutrition
Bakeries
Biodiesel fuels
Biofuels
Biomass
Biotechnology
Breweries
By products
Cancer
Cell culture
Energy resources
Feeds
Food
Food security
Food sources
Fungi
Hunger
Industrial wastes
Meat
Microorganisms
Minerals
Nitrogen
Nutrition
nutritional biomass
Population
Protein composition
Protein purification
Protein sources
Proteins
Review
Single-cell protein
Vitamins
Yeast
yeast protein
single cell protein
nutritional biomass
yeast protein
ISSN:2218-1989, 2218-1989
Online-Zugang:Volltext
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Abstract In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.
AbstractList In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.
In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.
Author Ziaja, Maria
Serefko, Anna
Jach, Monika Elżbieta
Kieliszek, Marek
AuthorAffiliation 4 Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Street 159C, 02-776 Warsaw, Poland
2 Department of Applied Pharmacy, Medical University of Lublin, Chodźki Street 4a, 20-093 Lublin, Poland; annaserefko@umlub.pl
1 Department of Molecular Biology, The John Paul II Catholic University of Lublin, Konstantynów Street 1I, 20-708 Lublin, Poland
3 Institute of Physical Culture Studies, Medical College, University of Rzeszów, Cicha Street 2a, 35-326 Rzeszów, Poland; mziaja@ur.edu.pl
AuthorAffiliation_xml – name: 3 Institute of Physical Culture Studies, Medical College, University of Rzeszów, Cicha Street 2a, 35-326 Rzeszów, Poland; mziaja@ur.edu.pl
– name: 1 Department of Molecular Biology, The John Paul II Catholic University of Lublin, Konstantynów Street 1I, 20-708 Lublin, Poland
– name: 4 Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Street 159C, 02-776 Warsaw, Poland
– name: 2 Department of Applied Pharmacy, Medical University of Lublin, Chodźki Street 4a, 20-093 Lublin, Poland; annaserefko@umlub.pl
Author_xml – sequence: 1
  givenname: Monika Elżbieta
  orcidid: 0000-0002-4932-3260
  surname: Jach
  fullname: Jach, Monika Elżbieta
– sequence: 2
  givenname: Anna
  surname: Serefko
  fullname: Serefko, Anna
– sequence: 3
  givenname: Maria
  orcidid: 0000-0002-4336-1979
  surname: Ziaja
  fullname: Ziaja, Maria
– sequence: 4
  givenname: Marek
  orcidid: 0000-0002-5836-4865
  surname: Kieliszek
  fullname: Kieliszek, Marek
BackLink https://www.ncbi.nlm.nih.gov/pubmed/35050185$$D View this record in MEDLINE/PubMed
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Issue 1
Keywords single cell protein
nutritional biomass
yeast protein
Language English
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Snippet In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are...
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StartPage 63
SubjectTerms Agricultural wastes
Algae
Amino acid composition
Animal nutrition
Bakeries
Biodiesel fuels
Biofuels
Biomass
Biotechnology
Breweries
By products
Cancer
Cell culture
Energy resources
Feeds
Food
Food security
Food sources
Fungi
Hunger
Industrial wastes
Meat
Microorganisms
Minerals
Nitrogen
Nutrition
nutritional biomass
Population
Protein composition
Protein purification
Protein sources
Proteins
Review
Single-cell protein
Vitamins
Yeast
yeast protein
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Volume 12
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