QUALITATSASPEKTE BEI DER BIOPROTEINHERSTELLUNG

Abstract

The product quality of microbial biomass is influenced by three determinants: Biosynthesis of the constituent cell components of a microorganism strain is genetically fixed, in particular the enzymatic protein pattern. Here, a variation of product properties can only be achieved through selection, mutation, or controled genetic manipulations. For a given species this genetic pattern is fixed. Within the genetically predetermined limits analytical variation can be achieved by means of differing fermentation parameters. The nutritive and biological product value, however, results more than from fermentation from the techniques of harvesting and processing. This aspect is the most important one and has been neglected so far in basic research. This calls for an intensified systematic investigation program, which may enable bioprotein to open up the full potential of its utilisation in animal feeding, food technology and as for technical functionalities.