Microbial Protein: An Essential Component for Future Food Security

Introduction

Microbial protein is a form of dehydrated microbial culture of cells or a purified form of protein which is obtained from microorganisms, such as algae, fungi, yeast and bacteria. This source has the potential to provide protein to humans¹ and is already marketed as dehydrated, low fat content but rich of vitamins food (Garcia-Garibay, Gómez-Ruiz, Cruz-Guerrero, & Bárzana, 2014). Microbes always play a significant role in the processing of food by converting various fibres into edible form, for example, in fermenting dough, making sauerkraut, miso, tempeh as well as beer and many other fermented products (Caplice & Fitzgerald, 1999). Microbial proteins, as in the case of fungi and algae, have been used as a direct food source for millennia (Anupama & Ravindra, 2000). Microorganisms have been applied in the processing of foods and to produce different types of compounds, such as organic acids, as well as enzymes from fermented food products. At present, microbes are applied in the manufacturing of biotechnological compounds ranging from antibiotics and industrial alcohol to cellular proteins. The ability of microbes to change less useful substrates into something that has higher value is an important approach in enhancing the quantity and quality of food.

With growing global population, projected to reach 10 billion by 2050 (Ezeh, Bongaarts, & Mberu, 2012), it is estimated that the world will need to produce 70% more food compared to 2006 (Ranganathan, 2013). This is not an easy task under the current food practices.

Food security is achieved “when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life” (Committee on World Food Security, 2012, p. 4). Many social and political issues can escalate when there is food insecurity and malnutrition, particularly in a developing country. Developing countries are also faced with continuously increasing population numbers, which makes it difficult to secure sufficient levels of high quality food. In some instances, this may result in a high percentage of malnourished people and food insecurity which ranges from food shortages to full-scale famines and when people live in fear of starvation and hunger.

Food security can be guaranteed only with adequate food that contains all nutrients and energy required by the human body. Food also should be safe and free from any contaminant or toxic materials. Considering the world population growth and available resources on this planet, the increase in food production must be achieved by using less labour, less water and less cultivated land. Microbial resources, used to make or modify food, have potential in improving the global food security scenario. They enhance properties, such nutritional value, taste, texture and shelf life and microorganisms are a natural source available everywhere in the world.

Microbial resources, however, are still considered a non-conventional source of food and proteins, especially in developing countries, but the demand for them is now on the increase. In comparison with other food sources, microbial protein is a great source of additional proteins in the human diet without representing a food material on their own. The microorganisms primarily act as agents of production which transform the principal raw material and improve its protein content generating high biological value (Kirsop,1985).