Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum

Abstract

ABSTRACT Single-cell proteins (SCPs) derived from microorganisms are sustainable and standard-manufacturable protein sources. Corynebacterium glutamicum is one of the prospective bacteria for SCP production. To evaluate nutritional properties of C. glutamicum-SCP, pilot-scale fermentation (3,000 L) was performed under standard conditions, resulting in 23 kg of SCP in dry weight. This C. glutamicum-SCP had high protein and low-fat contents (22.4% carbohydrates, 60.9% crude protein, and 3.3% crude fat). Its fatty acid profile comprised 0.25% saturated fatty acids, 0.16% unsaturated fatty acids, no trans fatty acids, and no cholesterol. Its total iron content was 9.78 mg/100 g, of which approximately 14.8% was heme iron (1.45 mg/100 g). The Digestible Indispensable Amino Acid Score (DIAAS) of C. glutamicum-SCP was 102, higher than that of soy protein isolate (90), pea protein concentrate (82), house cricket (89), or yellow mealworm (64). In conclusion, C. glutamicum-SCP can be a promising alternative protein source to replace red meat.