Saccharomyces exiguus Single Cell Protein Synthesis in Ethanol

Dora Alicia Pérez-Gonzalez; Luis Jesús Galán-Wong; Juan Manuel Sanchez-Yañez

Abstract

At present, foods of animal and vegetable origin have two fundamental aspects of resolving the nutritional value for human and animal consumption. As well as the cost of agricultural production with the necessary inputs in a sustainability scheme. Consequently, there are other strategies for the generation of nutritional quality protein for consumption, such as the so-called protein of unicellular origin “single cell protein” (SCP), Saccharomyces exiguus is a precise example of SCP. The objective of this research was the optimization of the growth conditions of S. exiguus in ethanol, malt extract, and mineral salts. The experiment was carried out in 250 ml flasks and then scaled up to a 14-literreactor. The results support that ethanol is a low-cost carbon source for the production of S. exiguus SCP with malt extract. The protein of S. exiguus has nutritional quality and is relatively easy to produce.