| Microorganism name |
Lactobacillus sp.
|
| Target proteins |
Beta-lactoglobulin (in L. casei) (Hazebrouck et al., 2007)
|
| Wild-type or GMO |
GMO (Hazebrouck et al., 2007)
|
| Production mode (intracellular/extracellular) |
Extracelluilar (Hazebrouck et al., 2007)
|
| Protein yield (g/L or g/g?) |
2.7 * 10-5 g/L (Hazebrouck et al., 2007)
|
| Temperature used in study |
37°C (Hazebrouck et al., 2007)
|
| pH used in study |
NA |
| C & N source |
Glucose, beef extract, yeast extract, peptone (MRS medium) (Hazebrouck et al., 2007)
|
| Regulatory status in Europe |
Not allowed |
| Regulatory status in other parts of the world |
No FDA GRAS approval in US, not allowed in Canada |
| Companies |
NA |
| Publications/references |
-
Hazebrouck, S., Pothelune, L., Azevedo, V., Corthier, G., Wal, J., & Langella, P. (2007). Efficient production and secretion of bovine β-lactoglobulin by Lactobacillus casei. Microbial Cell Factories, 6(1), 12. https://doi.org/10.1186/1475-2859-6-12
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Kondybayev, A., Konuspayeva, G., Strub, C., Loiseau, G., Mestres, C., Grabulos, J., Manzano, M., Akhmetsadykova, S., & Achir, N. (2022). Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage. Fermentation, 8(8), 367. https://doi.org/10.3390/fermentation8080367
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Mugwanda, K., Hamese, S., Van Zyl, W. F., Prinsloo, E., Du Plessis, M., Dicks, L. M., & Raj, D. B. T. G. (2023). Recent advances in genetic tools for engineering probiotic lactic acid bacteria. Bioscience Reports, 43(1). https://doi.org/10.1042/bsr20211299
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Rezvani, F., Ardestani, F., & Najafpour, G. (2017). Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture. Brazilian Journal of Microbiology, 48(2), 251–258. https://doi.org/10.1016/j.bjm.2016.12.007
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Karnwal, Arun & Sharma, Shilpa & Dohroo, Aradhana. (2016). Food waste management -a cheap source of lactic acid produced by Lactobacillus sp. Journal of Environmental Protection. 13. 1-8.
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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
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Cao, Q., Zhang, W., Yin, F., Lian, T., Wang, S., Zhou, T., Wei, X., Zhang, F., Cao, T., & Dong, H. (2024). Lactic acid production with two types of feedstocks from food waste: Effect of inoculum, temperature, micro-oxygen, and initial pH. Waste Management, 185, 25–32. https://doi.org/10.1016/j.wasman.2024.05.036
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Wu, J., Xin, Y., Kong, J., & Guo, T. (2021). Genetic tools for the development of recombinant lactic acid bacteria. Microbial Cell Factories, 20(1). https://doi.org/10.1186/s12934-021-01607-1
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Tavares, L. M., De Jesus, L. C. L., Da Silva, T. F., Barroso, F. a. L., Batista, V. L., Coelho-Rocha, N. D., Azevedo, V., Drumond, M. M., & Mancha-Agresti, P. (2020). Novel Strategies for Efficient Production and Delivery of Live Biotherapeutics and Biotechnological Uses of Lactococcus lactis: The Lactic Acid Bacterium Model. Frontiers in Bioengineering and Biotechnology, 8. https://doi.org/10.3389/fbioe.2020.517166
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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
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Klotz, C., & Barrangou, R. (2018). Engineering Components of the Lactobacillus S-Layer for Biotherapeutic Applications. Frontiers in Microbiology, 9. https://doi.org/10.3389/fmicb.2018.02264
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Śliżewska, K., & Chlebicz-Wójcik, A. (2020). Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium. Biology, 9(12), 423. https://doi.org/10.3390/biology9120423
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