Table 3.

Overview of different microorganism for MP and added‐value product formation

Microorganism	Average crude protein content (% CDW)	Nutritional value	Added value by‐products (% CDW)	Remarks	Ref.
Algae	40–60	Compares favourably to egg, soy and what protein. Cell wall digestibility is an issue	Microbial oil (50–70%) Carbohydrates (up to 70%) Vitamins …	Triacylglycerides (TAG) can replace partly vegetable oils in food products. Poly unsaturated fatty acids (PUFA) are of interest for health applications	Draaisma et al. (2013); Harun et al. (2010)
Fungi (Filamentous and Yeast)	30–70	Amino acids and digestibility of mycoprotein is similar to egg and milk	Carbohydrates Pullulan Xylitol Astaxanthin …	High unsaturated/saturated fatty acids and low fat content makes them highly suitable for human nutrition	Thrane (2007)
Bacteria	50–83	Amino acids and digestibility is similar to those of fishmeal	Internal storage polymers (PHB) Ectoine Lipids Extracellular polysaccharides Growth media and vitamins …		Strong et al. (2015)