Microbiological Sources and Nutritional Value of Single Cell Protein (SCP)
نویسندگان
چکیده
منابع مشابه
A microbiological method for assessing the nutritional value of proteins
Within groups of similar proteins-for example whale-meat meals or fish meals of different manufacturethere may be large differences in nutritive quality but only relatively small differences in amino acid composition. From chemical and microbiological tests (Bunyan & Price, 1960; Ford, 1962) it appears that the differences in quality may not be specifically related to any one amino acid but ref...
متن کاملAssessment of nutritional value of single-cell protein from waste-activated sludge as a protein supplement in poultry feed.
The amount of protein wasted through sludge in Gauteng, South Africa, amounts to 95 000 metric tonne/yr, with the order of magnitude of the national protein requirement of approximately 145 000 metric tonne/yr. Waste-activated sludge (WAS) from wastewater treatment plants (WWTPs) that treat domestic wastewater contains protein in a ratio of 2:1 against fishmeal. This protein source has not been...
متن کاملجداسازی مخمرهای تجزیه کننده آلکانها و بررسی خواص سیتوکروم و پروتئین تک آنها ( single cell protein) یاخته
نفت خام با بیش از340 فراورده یکی از اصلی ترین منابع انرژی و نیروی محرکه اقتصادی جهانی است و ایران 9 درصد از کل مخازن نفت جهان را در اختیار دارد. با توجه به فراوانی دفعاتی که یک تانکر یا بشکه ی نفت منتقل و ذخیره می شود، تصادف و نشت آن اجتناب ناپذیر است. احتمالاً کل میزان نفتی که از طریق فعالیّت های انسانی و یا طبیعی وارد دریا می شود می تواند سطح همه ی اقیانوس ها تا ضخامت20 مولکول بپوشاند. پاکسازی ...
Determination of Nutritional Value and Oxidative Stability of Fresh Walnut
Walnut (Juglans regia L.) is a tree with significant economic value and usage for human health and various food industries. However, fresh walnut kernels are a less widespread product than the dried kernels. This study aimed to determine the fresh walnut kernel properties including, fatty acid composition, proximate composition, total phenolics (TPs), total antioxidant capacity (TAC), acidic, p...
متن کاملOptimization of Single Cell Protein Production from Cheese Whey Under Batch and Continuous Cultivation
In this research the microorganism was initially isolated and selected after evaluation based on COD reduction of cheese whey and biomass production. The selected microorganism was identified as Trichosporon sp. The cultivation conditions of the microorganism were optimized under batch: temperature 30˚C initial pH = 6 aeration speed = 2 ν.ν.m and agitation rate: 800 rpm. Under these conditions,...
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ژورنال
عنوان ژورنال: International Journal For Research in Applied Sciences and Biotechnology
سال: 2019
ISSN: 2349-8889
DOI: 10.31033/ijrasb.6.6.1