Abstract
THERE has recently been considerable interest in the use of micro-organisms, particularly yeasts and bacteria, as a source of protein for human food. In a previous paper1 the hypothesis was advanced that the presence of an intact cell wall in these micro-organisms would limit the nutritional value of the cell protein. This hypothesis was partially substantiated on the basis of evidence presented in the form of amino-acid analyses of various cell fractions. Evidence is now presented to indicate that the nutritive value of Bacillus megaterium protein can be improved by a technique of cell fragmentation suitable for large-scale preparation.
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References
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TANNENBAUM, S., MILLER, S. Effect of Cell Fragmentation on Nutritive Value of Bacillus megaterium Protein. Nature 214, 1261–1262 (1967). https://doi.org/10.1038/2141261a0
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DOI: https://doi.org/10.1038/2141261a0
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