Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum

Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum

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Single-cell proteins (SCPs) derived SUPER MUSHROOM from microorganisms are sustainable and standard-manufacturable protein sources.Corynebacterium glutamicum is one of the prospective bacteria for SCP production.To evaluate nutritional properties of C.glutamicum-SCP, pilot-scale fermentation (3,000 L) was performed under standard conditions, resulting in 23 kg of SCP in dry weight.This C.

glutamicum-SCP had high protein and low-fat contents (22.4% carbohydrates, 60.9% crude protein, and 3.3% crude fat).Its fatty acid profile comprised 0.

25% saturated fatty acids, 0.16% unsaturated fatty acids, no trans fatty acids, and no cholesterol.Its total iron content was 9.78 mg/100 g, of which approximately 14.8% was heme iron (1.

45 mg/100 g).The Digestible Indispensable Amino Acid Score (DIAAS) of C.glutamicum-SCP was 102, higher than that of soy protein isolate (90), pea protein concentrate (82), house cricket (89), or yellow mealworm (64).In Diapers conclusion, C.glutamicum-SCP can be a promising alternative protein source to replace red meat.