Abstract
Whilst agricultural research world-wide pursues yield improvement in food and forage crops in an attempt to keep pace with growing demand, alternative ‘non-crop’ protein sources have also been sought. Bacteria and yeasts have been shown to have the characteristics necessary for large-scale production of what has come to be known as single-cell protein. ICI's ‘Pruteen’, using a unique continuous fermentation system, compares favourably with conventional protein feedstuffs.
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