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  Section: General Biotechnology / Microbial Biotechnology
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Single Cell Protein (SCP) and Mycoprotein


Nutritional Value

Generally, mushroom contains 85-90 per cent water of its dry matter. However, amount of water is greatly influenced by relative humidity and temperature during growth and storage. Protein is the most critical component which contributes to a lot of nutritional value of food. Not all, only 34-89 per cent mushroom proteins are digestible. Amount of protein varies from 34 per cent to 44 per cent of total dry weight in Agaricus sp. The crude fat content ranges from 1-20 per cent of total dry weight. Besides protein, a large variety of free and combined fatty acids also occur in A. bisporus with high concentration of palmic acid, stearic acid and oleic acid. Fresh mushroom contains relatively large amount of carbohydrates i.e. 3-28 per cent, particularly pentoses, hexoses, disaccharides, and trehlose (a mushroom sugar). They appear as a good source of several vitamins (thiamin, riboflavin, niacin, biotin, ascorbic acid, vitamin A, B, C, D, and minerals (sodium, potassium, calcium, iron, etc.), essential amino acids (methionin, citralline, ornithin) and several undesirable elements (cadmium, selenium, chromium, etc.).


Advantages of producing microbial protein

Microorganisms use as single cell protein (SCP)

Substrates used for the production of SCP

Nutritional values of SCP

Genetic improvements of microbial cells

Production of algal biomass


Factors affecting bio­mass production


Harvesting the algal biomass


Spirulina as SCP, cultivation and uses

Production of bacterial and actinomycetous biomass


Method of production


Factors affecting biomass production


Product recovery

Production of yeast biomass


Factors affecting growth of yeast


Recovery of yeast biomass

Production of fungal biomass (Other than Mushrooms)


Growth conditions


Organic wastes as substrates


Traditional fungal foods













Mushroom culture


Historical background


Present status of mushroom culture in India


Nutritional values


Cultivation methods



Obtaining pure culture 



Preparation of spawns



Formulation and preparation of composts



Spawning, spawn running and cropping


Control of pathogens and pests


Cultivation of paddy straw mushroom


Cultivation of white button mushroom


Cultivation of Dhingri (Pleurotus sajor-caju)


Recipes of mushroom


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