Selection and proteomic profiles analysis of yeast strains isolated from traditional fermented pork (Nanx Wudl) for single cell protein production

The increase in human population has led to imminent pressures to develop new edible proteins with decreased environmental footprints. The most promising approach involves the production of single cell protein (SCP) from yeasts, which have been utilized in a wide variety of foods for thousands of years. In this study, 102 yeast strains isolated from traditional fermented pork (Nanx Wudl) were investigated for their potential as SCP producer for the first time. Based on preliminary screening, <i>Saccharomyces cerevisiae</i> Y70 and <i>Candida parapsilosis</i> H5Y13, both showing high protein content and excellent growth capability, were selected for further analysis <i>via</i> 4D-DIA proteomics technology. Proteomic analysis indicated that the oxidative metabolism pathways, including TCA cycle, oxidative phosphorylation and pentose phosphate pathway, may have a significant impact on global protein synthesis and production. This study provides useful information for selecting SCP-producing yeast from Chinese fermented meat products and contribute to a deeper understanding of the underlying metabolic mechanisms behind global protein synthesis in yeast. Furthermore, these findings also provide potential molecular targets for genetic engineering modifications in yeast, aimed at constructing highly efficient cell factories for protein production.