Single cell protein

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Abstract
The following topics are covered in this paper: the European feedstuff business, size, shape and source; the protein and amino acid requirements of the principal target species; the place of single cell protein (s.c.p.); the raw material options and the technical challenge of large scale s.c.p. manufacture; fermentation of s.c.p., its stoichiometry, mass and heat transfer requirements; static and dynamic optimization and control; the pressure cycle fermenter; the principle of sterility and the engineering design constraints; the nutritional performance of I.C.I.’s ‘Pruteen’ and the future for s.c.p.

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