Chymosin B (Luerce et al., 2014)

Technical Data

Microorganism name	Lactococcus lactis
Target proteins	Chymosin B (Luerce et al., 2014)
Wild-type or GMO	GMO (Luerce et al., 2014)
Production mode (intracellular/extracellular)	Extracellular, but failed to secrete, possibly because of folding problems (Luerce et al., 2014)
Protein yield (g/L or g/g?)	Showed no clotting activity, possibly because of folding problems (Luerce et al., 2014)
Temperature used in study	37°C (Luerce et al., 2014)
pH used in study	NA
C & N source	Tryptone, yeast extract (LB medium), supplemented with glucose or xylose (Luerce et al., 2014)
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	Luerce, T. D., Azevedo, M. S. P., LeBlanc, J. G., Azevedo, V., Miyoshi, A., & Pontes, D. S. (2014). RecombinantLactococcus lactisfails to secrete bovine chymosine. Bioengineered, 5(6), 363–370. https://doi.org/10.4161/bioe.36327 Zhao, G., Liu, J., Zhao, J., Dorau, R., Jensen, P. R., & Solem, C. (2021). Efficient Production of Nisin A from Low-Value Dairy Side Streams Using a Nonengineered Dairy Lactococcus lactis Strain with Low Lactate Dehydrogenase Activity. Journal of Agricultural and Food Chemistry, 69(9), 2826–2835. https://doi.org/10.1021/acs.jafc.0c07816 Song, A. A., In, L. L. A., Lim, S. H. E., & Rahim, R. A. (2017). A review on Lactococcus lactis: from food to factory. Microbial Cell Factories, 16(1). https://doi.org/10.1186/s12934-017-0669-x Nordkvist, M., Jensen, N. B. S., & Villadsen, J. (2003). Glucose Metabolism in Lactococcus lactis MG1363 under Different Aeration Conditions: Requirement of Acetate To Sustain Growth under Microaerobic Conditions. Applied and Environmental Microbiology, 69(6), 3462–3468. https://doi.org/10.1128/aem.69.6.3462-3468.2003 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 Loir, Y. L., Azevedo, V., Oliveira, S. C., Freitas, D. A., Miyoshi, A., Bermúdez-Humarán, L. G., Nouaille, S., Ribeiro, L. A., Leclercq, S., Gabriel, J. E., Guimaraes, V. D., Oliveira, M. N., Charlier, C., Gautier, M., & Langella, P. (2005). Protein secretion in Lactococcus lactis : an efficient way to increase the overall heterologous protein production. Microbial Cell Factories, 4(1). https://doi.org/10.1186/1475-2859-4-2 Boumaiza, M., Colarusso, A., Parrilli, E., Garcia-Fruitós, E., Casillo, A., Arís, A., Corsaro, M. M., Picone, D., Leone, S., & Tutino, M. L. (2018). Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey. Microbial Cell Factories, 17(1). https://doi.org/10.1186/s12934-018-0974-z Rodríguez, N., Torrado, A., Cortés, S., & Domínguez, J. M. (2010). Use of waste materials forLactococcus lactisdevelopment. Journal of the Science of Food and Agriculture, 90(10), 1726–1734. https://doi.org/10.1002/jsfa.4008 Naranjo, D. R., Callanan, M., Thierry, A., & McAuliffe, O. (2022). Evaluation of Environmental Lactococcus lactis Strains Reveals Their Potential for Biotransformation of Lignocellulosic Feedstocks. Applied Microbiology, 2(4), 805–817. https://doi.org/10.3390/applmicrobiol2040061 Hofvendahl, K., Van Niel, E. W. J., & Hahn-Hägerdal, B. (1999). Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose. Applied Microbiology and Biotechnology, 51(5), 669–672. https://doi.org/10.1007/s002530051449