Fungi protein content

Protein content bacteria 75% yeasts 50% micro-fungi 45% ... 

It is known that the biological value of the proteins of microbial and fungal biomass may exceed the value of the proteins of cereals and legumes. A promising direction for producing of a protein is to use fungal biomass for this purpose [5]. The authors determined the dependence of the water-soluble protein content on the species of the studied fungi (Table 24.2). 

The term single cell protein (SCP) was coined at MIT by Professor C. L. Wilson in 1966 to represent the cells of algae, bacteria, yeast, and fungi grown for their protein contents. It should be noted that these microbial cells contain, in addition to proteins carbohydrates, lipids, nucleic acids, vitamins, and minerals. 

This outcome was consistent with a hypothesis that structural deterioration could have been a byproduct of microorganism activity. The higher lipid content in the poorly preserved tissue suggests that those lipids are primarily extrinsic, that is, that they were produced by bacteria and/or fungi. As the food source for such microorganisms, the protein within the bone may have been substantially altered in concert with the microstructure deterioration. The quantification of the changes to the organic fraction became our next focus of research. 

Haulm (stem) The possibility of using winged bean haulm as a potential raw material for single cell protein production in the tropics has been investigated by Zomer et al. (78). Semi-sol id fermentation of haulm, using various fungi, yielded a product containing 20% true protein, a 30% increase over the native material. The fermentation also increased the sulfur amino acid content by 1.5 to 6 fold. 

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