Lactobacillus sp.

Technical Data

Type of microorganism	Bacterium
Microorganism name	Lactobacillus sp.
Average yield in organism	Only one study found for production of food related enzymes, activity was 13.1 * 103 U/L ** Only one study found for production of food related proteins that reported a yield: 2.7 * 10-5 g/L
General temperature range	37°C (average value from studies cited before)
General pH range	pH 4.5-6.5 (Śliżewska & Chlebicz-Wójcik, 2020)
Growth rate (µ)	0.551/hour for L. plantarum (Üçok & Sert, 2020) 0.66/hour for L. casei (Kondybayev et al., 2022) Maximal specific growth rates of 5 lactobacilli species varied from 0.18-0.32/hour (Rezvani et al., 2017)
Ease of genetic modification	Very well characterized genetics, a lot of tools are present, easy genetic modification (Wu et al., 2021)
Feedstock case studies (suitable substrates)	Potato, mango, orange waste (Karnwal et al., 2016) Carrot waste (Rasool et al., 2023) Kitchen waste, fruit and vegetable waste (Cao et al., 2024)
Downstream purification processing complexity (isloation, lysis, purification) *	Possibilty of extracellular production, reducing DSP complexity (Klotz & Barrangou, 2018)
Advantages	Does not produce endotoxins, is alsu used as a probiotic (Tavares et al., 2020)
Challenges (Key limitations, risk factors)	Has not really been used for the production of food proteins yet, so no knowledge whether production is feasible on industrial scale. Post-translational modifications are different from eukaryotes, which can alter the protein structure. (Eastham & Leman, 2024)
Extra/remark	Lactobacilli are mainly used for the production of therapautic proteins, live vaccines and probiotics (Mugwanda et al., 2023)

Alpha-amylase (in L. plantarum) (Tran et al., 2021)

Beta-lactoglobulin (in L. casei) (Hazebrouck et al., 2007)