Keywords:
Use of bacterial proteins from fermentation technologies in aquaculture nutrition Book Section
M. Longshaw;A. Chalaris;M. Reshetiuk
In: Novel protein and lipid sources in animal nutrition, pp. 223–259, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
Fish nutrition Market entry Peer review Research intelligence Technical
@incollection{longshaw_use_2026,
title = {Use of bacterial proteins from fermentation technologies in aquaculture nutrition},
author = {M. Longshaw and A. Chalaris and M. Reshetiuk},
url = {https://brill.com/display/book/9789004692824/BP000018.xml},
doi = {10.1163/9789004692824-009},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {223–259},
publisher = {Wageningen Academic},
abstract = {Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.
Use of bacterial proteins from fermentation technologies in pet nutrition Book Section
A. P. Wesker;R. Alexa;M. Tesla;Z. Salimi;A. M. M. D. Matos;L. Giver;M. Longshaw
In: Novel protein and lipid sources in animal nutrition, pp. 397–421, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
Pet nutrition Market entry Peer review Research intelligence Technical
@incollection{wesker_use_2026,
title = {Use of bacterial proteins from fermentation technologies in pet nutrition},
author = {A P Wesker and R. Alexa and M. Tesla and Z. Salimi and A. M. M. de Matos and L. Giver and M. Longshaw},
url = {https://brill.com/display/book/9789004692824/BP000024.xml},
doi = {10.1163/9789004692824-015},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {397–421},
publisher = {Wageningen Academic},
abstract = {Abstract Production of microbial proteins by biomass fermentation has been established for a long time, but the inclusion of these complementary proteins in pet foods remains in its infancy. This is despite a reduction in the availability of animal proteins, and the societal shift towards more sustainable and cruelty-free protein sources. To date, three main sources of microbial proteins derived from biomass fermentation have been evaluated in dogs and cats. These include Methylophilus methylotrophus (a methylotrophic bacterium), Methylococcus capsulatus (a methanotrophic bacterium), and microbial protein produced via the MicroHarvest fermentation platform, using natural bacterial strains from a variety of genera including Bacillus spp, Vibrio spp., and Geobacillus spp. This chapter discusses the different methods used to produce microbial biomass and the subsequent safety to workers, the nutritional profile of these bacteria, their palatability, digestibility and safety in cats and dogs, as well as observed health and immune responses. Additionally, the technical functionality of these proteins in wet and dry pet foods, along with consumer perceptions of these cultured proteins are examined. The chapter concludes with a summary of current limitations on the use of these proteins in pet food and provides a view on potential additional studies required to understand their mode of action and to unlock their full potential as sustainable complementary protein sources.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract Production of microbial proteins by biomass fermentation has been established for a long time, but the inclusion of these complementary proteins in pet foods remains in its infancy. This is despite a reduction in the availability of animal proteins, and the societal shift towards more sustainable and cruelty-free protein sources. To date, three main sources of microbial proteins derived from biomass fermentation have been evaluated in dogs and cats. These include Methylophilus methylotrophus (a methylotrophic bacterium), Methylococcus capsulatus (a methanotrophic bacterium), and microbial protein produced via the MicroHarvest fermentation platform, using natural bacterial strains from a variety of genera including Bacillus spp, Vibrio spp., and Geobacillus spp. This chapter discusses the different methods used to produce microbial biomass and the subsequent safety to workers, the nutritional profile of these bacteria, their palatability, digestibility and safety in cats and dogs, as well as observed health and immune responses. Additionally, the technical functionality of these proteins in wet and dry pet foods, along with consumer perceptions of these cultured proteins are examined. The chapter concludes with a summary of current limitations on the use of these proteins in pet food and provides a view on potential additional studies required to understand their mode of action and to unlock their full potential as sustainable complementary protein sources.
Microbial proteins from biomass fermentation used in livestock rearing Book Section
M. Longshaw;M. Reshetiuk
In: Novel protein and lipid sources in animal nutrition, pp. 577–602, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
Livestock Market entry Peer review Research intelligence Technical
@incollection{longshaw_microbial_2026,
title = {Microbial proteins from biomass fermentation used in livestock rearing},
author = {M. Longshaw and M. Reshetiuk},
url = {https://brill.com/display/book/9789004692824/BP000029.xml},
doi = {10.1163/9789004692824-020},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {577–602},
publisher = {Wageningen Academic},
abstract = {Abstract Microbial proteins from bacteria grown predominately in methanol or methane have been assessed as potential protein sources in livestock feeds for several years. However, despite a number of promising avenues, most have not achieved commercial success, partly due to a lack of uptake from the wider industry and partly because of the inherent technological and regulatory hurdles in upscaling from lab to full scale production. However, despite these constraints, several single cell proteins (SCPs) have been added to livestock feeds with a strong focus on pigs and poultry. To a lesser extent, proteins in cattle and turkey feeds have been partially replaced on an experimental basis with these SCPs. Typical studies have focused on growth and production outcomes in livestock although more recent studies have addressed the potential of SCPs to influence health outcomes. This chapter evaluates the different studies completed to date, including providing data on positive and negative outcomes associated with the inclusion of SCPs in feeds. It concludes with a view on future needs for cultured proteins from fermentation.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract Microbial proteins from bacteria grown predominately in methanol or methane have been assessed as potential protein sources in livestock feeds for several years. However, despite a number of promising avenues, most have not achieved commercial success, partly due to a lack of uptake from the wider industry and partly because of the inherent technological and regulatory hurdles in upscaling from lab to full scale production. However, despite these constraints, several single cell proteins (SCPs) have been added to livestock feeds with a strong focus on pigs and poultry. To a lesser extent, proteins in cattle and turkey feeds have been partially replaced on an experimental basis with these SCPs. Typical studies have focused on growth and production outcomes in livestock although more recent studies have addressed the potential of SCPs to influence health outcomes. This chapter evaluates the different studies completed to date, including providing data on positive and negative outcomes associated with the inclusion of SCPs in feeds. It concludes with a view on future needs for cultured proteins from fermentation.
New ingredients: a roadmap to market Journal Article
M. Longshaw;A. P. Wesker
In: Agro Food industry Hi-Tech, vol. 37, pp. 62–65, 2026.
Human nutrition Pet nutrition Clinical nutrition Market entry Peer review Technical Trade magazine
@article{longshaw_new_2026,
title = {New ingredients: a roadmap to market},
author = {M Longshaw and A P Wesker},
url = {https://www.agro-food-industry.com/articles/new-ingredients-a-roadmap-to-market/},
year = {2026},
date = {2026-01-01},
journal = {Agro Food industry Hi-Tech},
volume = {37},
pages = {62–65},
keywords = {},
pubstate = {published},
tppubtype = {article}
}