Streptomyces sp.

Technical Data

Type of microorganism	Bacterium
Microorganism name	Streptomyces sp.
Average yield in organism	0.135 g/L (calculated based on values in Berini et al. (2020)
General temperature range	25-35°C (Gunjal & Bhagat, 2022)
General pH range	pH 6.5-8 (Gunjal & Bhagat, 2022)
Growth rate (µ)	0.33-0.55/hour in enigneered fast-gfrowing S. coelicolor strain (Van Wezel et al., 2006) 0.20-0.29/hour in enigneered fast-growing S. lividans strain (Van Wezel et al., 2006)
Ease of genetic modification	Genetic tools are present, but genetic manipulation is not that easy or efficient (Hwang et al., 2021)
Feedstock case studies (suitable substrates)	Pulp and paper mill effluent (Cuebas‐Irizarry & Grunden, 2023) Sunflower stalks, rape straw (Dulermo et al., 2015) Flower waste (Jennings et al., 2025)
Downstream purification processing complexity (isloation, lysis, purification) *	Possibilty of extracellular production, reducing DSP complexity (Berini et al., 2020)
Advantages	A lot of industrial knowledge about the organisms because of their long history of antibiotics production (Berini et al., 2020) Low protease activity in its secretome, Does not produce endotoxins (Berini et al., 2020)
Challenges (Key limitations, risk factors)	Post-translational modifications are different from eukaryotes, which can alter the protein structure. (Eastham & Leman, 2024) Overall low yields, genetic manipulation is still challenging (Hwang et al., 2021)
Extra/remark	Enzymes produced by Streptomyces sp. are mainly antibiotics, proteases, lipases and other non-food related enzymes (Berini et al., 2020)

Alpha-amylase (in S. lividans) (Sevillano et al., 2017)