Whey-based single-cell protein production using mixed microbial fermentation

Overview

This innovative solution utilizes whey, a byproduct rich in lactose and nutrients, to perform mixed microbial fermentations involving Saccharomyces cerevisiae and a lactose-consuming microorganism. The process generates biomass and intracellular proteins, known as Single-Cell Protein (SCP), which can be used as a sustainable alternative to conventional protein sources like meat. This approach not only addresses the issue of whey waste but also reduces the environmental footprint associated with traditional meat production. The potential applications for SCP include incorporation into meat analogues and various food products.

Technical specifications

• Microbial fermentation: Utilizes GRAS (Generally Recognized as Safe) microorganisms including Saccharomyces cerevisiae.
• Product yield: Higher SCP yield in whey-based media compared to control media and monocultures.
• Resource efficiency: Requires 0.7 kg of whey to generate 1 kg of SCP.
• Economic potential: Estimated SCP selling price ranges between $3,000 and $4,000 per ton, offering a cost-effective alternative to beef.
• Applications: SCP can be used in commercial products such as sliced bread, tortillas, soy-based drinks, sausages, and pasta.

Technology readiness level

The technology is currently at TRL 4, having been tested at the laboratory scale. Future plans include process scale-up, techno-economic evaluations, and incorporation into commercial products to validate and enhance the solution's applicability and economic viability.