| Microorganism name |
Escherichia coli
|
| Target proteins |
Alpha-amylase (Zafar et al., 2019)
|
| Wild-type or GMO |
GMO (Zafar et al., 2019)
|
| Production mode (intracellular/extracellular) |
Extracellular (Zafar et al., 2019)
|
| Protein yield (g/L or g/g?) |
Not reported in g/L, 22 080 U/L (Zafar et al., 2019) **
|
| Temperature used in study |
37°C (Zafar et al., 2019)
|
| pH used in study |
NA |
| C & N source |
Tryptone, yeast extract (LB medium) (Zafar et al., 2019)
|
| Regulatory status in Europe |
Not allowed |
| Regulatory status in other parts of the world |
FDA GRAS approval in US. Not allowed in Canada
|
| Companies |
Advanced Enzymes Technologies
|
| Publications/references |
-
Zafar, A., Aftab, M. N., Iqbal, I., Din, Z. U., & Saleem, M. A. (2019). Pilot-scale production of a highly thermostable α-amylase enzyme fromThermotoga petrophilacloned intoE. coliand its application as a desizer in textile industry. RSC Advances, 9(2), 984–992. https://doi.org/10.1039/c8ra06554c
-
Augustin, M. A., Hartley, C. J., Maloney, G., & Tyndall, S. (2023). Innovation in precision fermentation for food ingredients. Critical Reviews in Food Science and Nutrition, 64(18), 6218–6238. https://doi.org/10.1080/10408398.2023.2166014
-
Gomes, A. M. V., Carmo, T. S., Carvalho, L. S., Bahia, F. M., & Parachin, N. S. (2018). Comparison of Yeasts as Hosts for Recombinant Protein Production. Microorganisms, 6(2), 38. https://doi.org/10.3390/microorganisms6020038
-
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
-
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
-
Spohner, S. C., Müller, H., Quitmann, H., & Czermak, P. (2015). Expression of enzymes for the usage in food and feed industry with Pichia pastoris. Journal of Biotechnology, 202, 118–134. https://doi.org/10.1016/j.jbiotec.2015.01.027
-
Urniezius, R., Masaitis, D., Levisauskas, D., Survyla, A., Babilius, P., & Godoladze, D. (2023). Adaptive control of the E. coli-specific growth rate in fed-batch cultivation based on oxygen uptake rate. Computational and Structural Biotechnology Journal, 21, 5785–5795. https://doi.org/10.1016/j.csbj.2023.11.033
-
Bauer, S., & Shiloach, J. (1974). Maximal exponential growth rate and yield of E. coli obtainable in a bench‐scale fermentor. Biotechnology and Bioengineering, 16(7), 933–941. https://doi.org/10.1002/bit.260160707
-
Förster, A. H., & Gescher, J. (2014). Metabolic Engineering of Escherichia coli for Production of Mixed-Acid Fermentation End Products. Frontiers in Bioengineering and Biotechnology, 2. https://doi.org/10.3389/fbioe.2014.00016
|