The thesis presents microbes as a source of alternative proteins for nutrition. The main groups of microorganisms (microalgae, bacteria, yeasts, and filamentous fungi) are introduced as sources of alternative proteins for nutrition, which is important due to the growing global population and concerns regarding conventional sources, such as ethical and environmental issues. Several commercially available single-cell protein (SCP) products are also described, including Spirulina, Chlorella, Uniprotein, Solein, and Quorn. Microbial proteins, or single-cell proteins (SCP), represent an alternative to traditional plant and animal protein sources due to their rapid growth, high protein content, and lower environmental impact (reduced water and land use as well as a smaller carbon footprint) compared to conventional sources. The methods for production of SCP and safety aspects are presented, including nucleic acids, toxins, and allergens. The nucleic acid content must be reduced before use in human consumption. Toxins and other undesirable substances also pose risks. Although SCP products have great potential and represent an interesting research area, it remains uncertain whether they will become established alternative protein sources. The second part of the thesis addresses microbial synthesis of selected proteins (leghemoglobin, ovalbumin, and milk proteins) for use in nutrition. Research shows the potential for producing useful recombinant proteins, but challenges remain in replicating all properties of natural proteins, especially complex post-translational modifications. The final part of the thesis presents how regulatory requirements in the European Union influence the entry of microbial proteins into the European market.
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