ReviewBioengineering (Basel, Switzerland)2022
Single-Cell Protein Production as a Strategy to Reincorporate Food Waste and Agro By-Products Back into the Processing Chain.
Review in Bioengineering (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
24 citing papers in PubMed.
- The single-cell protein from Candida utilis as a functional protein ingredient for broilers.Poultry science · 2026Article
- The Potential Anaerobic Cultivation of Microbial Biomass for Astronaut Nutrition During Long-Term Space Flight.Life (Basel, Switzerland) · 2026Article
- Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Meta-analysis of fruit waste-derived single-cell protein for programmable nutrition via synthetic biology in sustainable food systems.NPJ science of food · 2026Article
- Engineering genetic elements for microbial protein expression systems: Advances, challenges, applications, and prospects.Synthetic and systems biotechnology · 2026Review
- Robust Pichia kudriavzevii for open production of methylotrophic protein.Applied microbiology and biotechnology · 2026Article
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
- Bacterial Single-Cell Proteins as Sustainable Aquafeeds: A Meta-Analysis of Growth, Physiological Homeostasis, and Antioxidant Capacity.Aquaculture nutrition · 2026Review
- Techno-economic analysis of industrial-scale fermentation for formate dehydrogenase (FDH) production.Bioresources and bioprocessing · 2025Article
- From wheat straw to soluble yeast extract: enhanced mycoprotein production by adaptively evolved Trichosporon cutaneum and fermentation pH shifting.Bioprocess and biosystems engineering · 2025Article
- Fruit Waste Potential for Single Cell Protein Production in Addis Ababa City, Ethiopia: A Review.Food science & nutrition · 2025Review
- Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources.Foods (Basel, Switzerland) · 2025Review
- From Lignocellulosic Residues to Protein Sources: Insights into Biomass Pre-Treatments and Conversion.Polymers · 2025Review
- Review
- Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods.Comprehensive reviews in food science and food safety · 2025Review
- Agricultural Wastes to Value-Added Products: Economic and Environmental Perspectives for Waste Conversion.Advances in biochemical engineering/biotechnology · 2025Review
- Enhanced amino acid biosynthesis in Phaffia rhodozyma via herbicide-induced selection.Journal of industrial microbiology & biotechnology · 2024Article
- Metabolic engineering for single-cell protein production from renewable feedstocks and its applications.Advanced biotechnology · 2024Review
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Exploring the Potential ofJournal of fungi (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Food waste is a serious problem with negative environmental and economic consequences. Unused food (either as waste or by-products and referred to as food residues in the present work) is a source of carbohydrates, lipids, proteins, vitamins, minerals and bioactive compounds that could be used in an alternate or secondary life cycle to avoid discarding it. The present work reviews the potential use of food residues for the bioengineering of single-cell protein (SCP), addressing aspects of production, nutrition and safety, as well as the main challenges and perspectives. SCP is obtained from various microorganisms, including fungi, bacteria, yeasts and algae, in pure or mixed form. SCP generally contains a higher percentage of protein (30-80%) compared to soy (38.6%), fish (17.8%), meat (21.2%) and whole milk (3.28%). SCP is a source of essential amino acids, including methionine, threonine and lysine. The use of food residues as substrates for the production of SCP would reduce production costs (35-75%); however, optimization and industrial scaling are some of the main challenges to its sustainable production. The use food waste and agro by-products from the food industry could be a promising alternative to obtain protein according to a circular production scheme.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.