| Type of microorganism |
Bacterium |
| Microorganism name |
Lactococcus lactis
|
| Average yield in organism |
Only one study found for production of food related proteins, that enzymes showed on activity |
| General temperature range |
30°C (Hofvendahl et al., 1999)
|
| General pH range |
pH 6.5 (Hofvendahl et al., 1999)
|
| Growth rate (µ) |
0.78-0.91 (Nordkvist et al., 2003)
|
| Ease of genetic modification |
Several genetic tools have been developed (Loir et al., 2005)
|
| Feedstock case studies (suitable substrates) |
|
| Downstream purification processing complexity (isloation, lysis, purification) * |
Protein secretoin signals can be added to the protein of interest, but secretion can be limited because of improper folding, leading to a more complex DSP (Loir et al., 2005)
|
| Advantages |
|
| Challenges (Key limitations, risk factors) |
|
| Extra/remark |
L. lactis is primarily used to produce nisin and other antimicorbial substances (Zhao et al., 2021)
|