Table 2.
Various microorganisms, food waste and growth parameters for producing protein and other metabolites.
| Microorganism | Food Waste (Substrate) | Growth Parameters |
Product | Reference |
|---|---|---|---|---|
| K. marxianus IMB3 (thermotolerant), | Whey, orange and potato residues, molasses, brewer’s | 30 °C and pH 7 | Aroma compound pinene, protein, and lipid. | [61] |
| Kefir culture | 30 °C and pH 5.5 | Aroma compound pinene 4 kg ton−1 of the food waste | ||
| S. cerevisiae AXAZ-1 (alcohol resistant and psychrotolerant) | 30 °C and pH 5.5 | 38.5% protein | ||
| Candida utilis and Rhizopus oligosporus | Wheat bran | 30 °C and 48 h | Protein yield 41.02% | [62] |
| Aphanothece microscopca Nageli | Rice effluent | 30 °C and 72 h | Significant yield of SCP and high ratio of PUFA (mainly gamma linolenic acid) | [58] |
| Saccharomyces cerevisiae BY4743 | Yam peel | 96 h | Protein having threonine, lysine, valine, and leucine (essential amino acids) | [63] |