Keywords:
Use of bacterial proteins from fermentation technologies in pet nutrition Book Section
M. Longshaw;A. P. Wesker;R. Alexa;M. Tesla;Z. Salimi;A. M. M. D. Matos;L. Giver
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).
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@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.