Food from microorganisms
1985
Kirsop, Brian
A literature review examines the potential utility of using microorganisms for food. While the role of microorganisms as food-manufcturing aids is likely to expand, the production of microorganisms is not likely to be a reasonable objective for bulk food production as a food source in conditions of extreme food scarcity. They may, however, be used to produce protein in special situations (e.g., single cell protein as human and animal feed to overcome protein shortages). Accepted as safe includes certain yeasts, certain large fungi (including the common mushroom), and other macrofungi. Various microorganism strains are discussed. (wz)
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