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