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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.).
 

Content

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

 

 

Shoyu

 

 

Miso

 

 

Sake

 

 

Tempeh  

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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