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Nutritional evaluation of the fungus Phycomyces blakesleeanus as a protein source

✍ Scribed by Pinhas Shlomai; Pinhas Margalith; Shoshana Mokady

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
355 KB
Volume
58
Category
Article
ISSN
0022-5142

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## Abstract Eight commercial single‐cell protein preparations grown on hydrocarbon substrates, and which comprised six yeast and two bacterial samples, were analysed for amino acid, nucleic acid and hexosamine content. Amino acid analysis indicated that in all eight samples the sulphur‐containing a