Abstract
Single cell protein (SCP) refers to dead and dried cells of microorganisms such as yeast, bacteria, fungus, and algae. SCPs serve as food or feed supplement and provide an alternative to traditional protein sources. This study aimed to produce SCP from Lactobacillus sp. using fruits and vegetable waste (orange peels, onion peels, and pea pods). The maximum yield of SCP produced was 8.6 g with inoculum of 4% at pH 6 for 48 h at 37°C on food waste media with a 1% concentration. The SCP was found to be rich in vital macronutrients such as protein (48.34 ± 0.05%), fat (2.44 ± 0.2%), fiber (2.97 ± 0.16%), and ash (5.93 ± 0.25%). SCP was also evaluated for its functional properties such as bulk density (0.62 ± 0.08g/cm3), water (2.31 ± 0.43 mL/g) and oil (1.89 ± 0.26 mL/g) absorption capacities, foaming capacity (12.25 ± 2.04%), emulsion (50.5 ± 0.99%), DPPH inhibition (38.84 ± 0.01%) and total phenols (10.19 ± 0.04 mg GAE/g)]. The results suggest that the SCP produced is rich in many vital micronutrients and possesses important functional properties, which suggests it is a potential candidate to be used as a functional ingredient in food products. Moreover, to the best of the author's knowledge, there is no report available in the literature on SCP production by Lactobacillus utilizing food waste. The conversion of food waste into a value-added product using the easily available and safe microorganism Lactobacillus makes SCP production more economically viable and environmentally friendly.
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