139
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_8
Chapter 8
Microbial Proteins: A Potential Source
of Protein
Atul Kumar Singh, Kumari Sunita Prajapati, Mohd Shuaib,
Prem Prakash Kushwaha, and Shashank Kumar
8.1 Introduction
The difference between food availability and population growth is widening in
recent years and population growth is surpassing food availability. This lack of equilibrium is mainly due to the increasing growth rate of the world population, longer
life expectancy, constant rate of food production, along with uneven distribution.
The increase in population growth is very high in twentieth century, while the
sources and production rate of food supply are nearly at a constant level (Stephens
et al. 2018). This problem has prompted initiation of strategies and research in
recent years to limit the population growth rate. However the results of these
approaches are not very promising. Even if these approaches are successful, the
desired results are not going to be achieved in a few decades and then it would be
too late to resolve the looming food crisis. Additionally, some available areas of
land are not yet cultivated. Techniques and assets of modern technology and agriculture can be utilized to get a maximum exploitation of land and produce high
yield of foodstuff. Yet, experts agree that the difference between population growth
and conventional food supply is too big to bridge (Suman et al. 2015).
The minimum requirement for survival and health does not only depend on the
amount of food but also on its nutritional value. Unfortunately half of the world’s
population live and survive below this minimum requirement. It is not only about
lack of availability of food but the nutritional value of food is also critical. Nowadays
significant part of the world population is malnourished, even in regions where raw
material is available for microbial fermentation. The significance of microbes as
possible resources of food originates from the concept that microbial cell content is
particularly high in most B-group vitamins and in proteins that comprise vital amino
acids. Thus, microbes can possibly augment an undersupplied diet in that proteins
A. K. Singh · K. S. Prajapati · M. Shuaib · P. P. Kushwaha · S. Kumar (*)
Department of Biochemistry, Central University of Punjab, Punjab, Bathinda, India
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_8
Chapter 8
Microbial Proteins: A Potential Source
of Protein
Atul Kumar Singh, Kumari Sunita Prajapati, Mohd Shuaib,
Prem Prakash Kushwaha, and Shashank Kumar
8.1 Introduction
The difference between food availability and population growth is widening in
recent years and population growth is surpassing food availability. This lack of equilibrium is mainly due to the increasing growth rate of the world population, longer
life expectancy, constant rate of food production, along with uneven distribution.
The increase in population growth is very high in twentieth century, while the
sources and production rate of food supply are nearly at a constant level (Stephens
et al. 2018). This problem has prompted initiation of strategies and research in
recent years to limit the population growth rate. However the results of these
approaches are not very promising. Even if these approaches are successful, the
desired results are not going to be achieved in a few decades and then it would be
too late to resolve the looming food crisis. Additionally, some available areas of
land are not yet cultivated. Techniques and assets of modern technology and agriculture can be utilized to get a maximum exploitation of land and produce high
yield of foodstuff. Yet, experts agree that the difference between population growth
and conventional food supply is too big to bridge (Suman et al. 2015).
The minimum requirement for survival and health does not only depend on the
amount of food but also on its nutritional value. Unfortunately half of the world’s
population live and survive below this minimum requirement. It is not only about
lack of availability of food but the nutritional value of food is also critical. Nowadays
significant part of the world population is malnourished, even in regions where raw
material is available for microbial fermentation. The significance of microbes as
possible resources of food originates from the concept that microbial cell content is
particularly high in most B-group vitamins and in proteins that comprise vital amino
acids. Thus, microbes can possibly augment an undersupplied diet in that proteins
A. K. Singh · K. S. Prajapati · M. Shuaib · P. P. Kushwaha · S. Kumar (*)
Department of Biochemistry, Central University of Punjab, Punjab, Bathinda, India