| Microorganism name |
Bacillus subtilis
|
| Target proteins |
Alpha-amylase (K. Zhang et al., 2024)
|
| Wild-type or GMO |
GMO (K. Zhang et al., 2024)
|
| Production mode (intracellular/extracellular) |
Extracellular (K. Zhang et al., 2024)
|
| Protein yield (g/L or g/g?) |
Not reported in g/L, 102 893 U/mL (K. Zhang et al., 2024) **
|
| Temperature used in study |
37°C (K. Zhang et al., 2024)
|
| pH used in study |
pH 6.5 (K. Zhang et al., 2024)
|
| C & N source |
Tryptone, yeast extract (LB medium) (K. Zhang et al., 2024)
|
| Regulatory status in Europe |
Production of alpha-amylase in B. subtilis by AB Enzymes has been issued as safe for consumption by EFSA, but is not allowed for the us ein food yet. (Lambré et al., 2023)
|
| Regulatory status in other parts of the world |
FDA GRAS approval in US. Not allowed in Canada
|
| Companies |
AB enzymes
|
| Publications/references |
-
Zhang, K., Luo, H., Zhu, X., Liu, W., Yu, X., Tao, W., Lin, H., Hou, M., & Wu, J. (2024). Construction of Bacillus subtilis chassis strain with enhanced α-amylase expression capability based on CRISPRi screening. International Journal of Biological Macromolecules, 283, 137497. https://doi.org/10.1016/j.ijbiomac.2024.137497
-
Lambré, C., Baviera, J. M. B., Bolognesi, C., Cocconcelli, P. S., Crebelli, R., Gott, D. M., Grob, K., Lampi, E., Mengelers, M., Mortensen, A., Rivière, G., Steffensen, I., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Aguilera, J., Andryszkiewicz, M., Liu, Y., & Chesson, A. (2023). Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus subtilis strain AR‐651. EFSA Journal, 21(2). https://doi.org/10.2903/j.efsa.2023.7468
-
Vojnovic, S., Aleksic, I., Ilic-Tomic, T., Stevanovic, M., & Nikodinovic-Runic, J. (2024). Bacillus and Streptomyces spp. as hosts for production of industrially relevant enzymes. Applied Microbiology and Biotechnology, 108(1). https://doi.org/10.1007/s00253-023-12900-x
-
Liu, Y., Su, A., Tian, R., Li, J., Liu, L., & Du, G. (2020). Developing rapid growing Bacillus subtilis for improved biochemical and recombinant protein production. Metabolic Engineering Communications, 11, e00141. https://doi.org/10.1016/j.mec.2020.e00141
-
Su, Y., Liu, C., Fang, H., & Zhang, D. (2020). Bacillus subtilis: a universal cell factory for industry, agriculture, biomaterials and medicine. Microbial Cell Factories, 19(1). https://doi.org/10.1186/s12934-020-01436-8
-
Bajić, B., Vučurović, D., Vasić, Đ., Jevtić-Mučibabić, R., & Dodić, S. (2022). Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods, 12(1), 107. https://doi.org/10.3390/foods12010107
-
Rasool, K., Hussain, S., Shahzad, A., Miran, W., Mahmoud, K. A., Ali, N., & Almomani, F. (2023). Comprehensive insights into sustainable conversion of agricultural and food waste into microbial protein for animal feed production. Reviews in Environmental Science and Bio/Technology, 22(2), 527–562. https://doi.org/10.1007/s11157-023-09651-6
-
Neef, J., Van Dijl, J. M., & Buist, G. (2021). Recombinant protein secretion by Bacillus subtilis and Lactococcus lactis: pathways, applications, and innovation potential. Essays in Biochemistry, 65(2), 187–195. https://doi.org/10.1042/ebc20200171
-
Eastham, J. L., & Leman, A. R. (2024). Precision fermentation for food proteins: ingredient innovations, bioprocess considerations, and outlook — a mini-review. Current Opinion in Food Science, 58, 101194. https://doi.org/10.1016/j.cofs.2024.101194
|