The Use of Microbial Protein and Its Extraction
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".
Deadline for manuscript submissions: 15 February 2025 | Viewed by 68
Special Issue Editor
Interests: fermentation; beetroot; carrot; pepper; antimicrobial; edible coatings and films; lactic acid bacteria; Lactobacillus
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Special Issue Information
Dear Colleagues,
Microbial protein (MP), derived from bacteria, fungi, and algae, has garnered significant attention as a sustainable source of protein. With the increasing demand for protein due to population growth and environmental concerns related to traditional livestock farming, advances in microbial protein and its extraction methods have emerged as key areas of research and development.
Despite the achievements made in the use of microbial protein and its extraction, several critical gaps remain. Addressing these gaps can enhance the application of microbial proteins in various sectors, particularly within the food industry.
Innovative Extraction Techniques: There is a need for research on innovative extraction techniques that maximize yield and purity while minimizing energy usage and environmental impacts. Extraction techniques can be divided into physical (thermal (microwave) and non-thermal (PEF, ultrasound, HHP), mechanical (cell grinding using e.g., glass beads, membrane filtration) and chemical (supercritical fluid extraction, osmotic shock, or enzymes). Each of them has both advantages and disadvantages, but most have not been well studied. Little is known about the effects of different processing conditions (such as temperature, pressure, and pH) on the functional properties of extracted microbial proteins. Research could help tailor extraction processes to enhance functionality.
Functional Properties and Applications: While some functional properties of microbial proteins have been evaluated, there remains a gap in characterizing their emulsification, gelation, and foaming abilities comprehensively. This information is vital for formulating diverse food products. More research is needed to explore the incorporation of microbial proteins into a broader range of food products, including baked goods, snacks, and beverages, focusing on optimizing formulation and processing.
Regulatory and Safety Aspects: Current regulations regarding microbial protein sources can be inconsistent across regions. Research is needed to understand safety assessment protocols and develop standardized regulations to simplify market entry. Comprehensive studies focused on the microbiological safety of various microbial protein sources must be conducted to address concerns related to pathogens, toxins, or contaminants during production.
Additionally, more research also needs to be carried out regarding production process optimization and environmental impact assessment, which relies more on the development of extraction methods and production technologies.
Addressing these research gaps is crucial for advancing the understanding and application of microbial protein and its extraction methods. Original research articles, review articles and communications will be welcome.
Dr. Katarzyna Pobiega
Guest Editor
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Keywords
- microbial protein (MP)
- single cell protein (SCP)
- Fungi
- Yeast
- bacteria
- microalgae
- extraction method
- microbiological safety
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