Lachance (1995) identified the yeasts Hanseniaspora Kluyveromyces and Torulaspora in the naturally fermented juice from Agavtequilana that gradually gave the fermentation to Saccharomyces Zygosaccharomyces Candida and Brettanomyces species.Regarding the single-cell protein
 proposed the following mathematical model of cheese whey fermentation for the production of single-cell protein:
In this paper, a mathematical model of cheese whey fermentation for single-cell protein production with impulsive state feedback control is proposed.
Which will give a conclusion theoretically to the researchers in the field of single-cell protein production.
In conclusion, we give a mathematical conclusion to the researchers in the field as follows: researchers of cheese whey fermentation for single-cell protein production should give suitable feedback state (the value of h), control parameters (b), and appropriate initial concentration of microorganism and substrate in order to obtain a steady and optimal production.
Feed consumption, growth and growth efficiency of rainbow-trout (oncorhynchus-mykiss (walbaum)) fed on diets containing a bacterial single-cell protein. Br.
One of the approaches is the use of single-cell proteins produced by recycling of industrial wastes (Moo-Young and Chahal, 1979; Moo-Young et al., 1980; Kellems et al., 1981; Johnson and Remillard, 1983; Hsu et al., 1984;; Perera et al., 1995; Bohnert et al., 1999) and other types of by-products (Wanapat et al., 2006; Kumar et al., 2007).