| Type of microorganism |
Fungus |
| Microorganism name |
Aspergillus niger
|
| Average yield in organism |
-
Only one study found for production of food related enzymes, activity was 10.41 U/mL **
-
Only one study found for production of food related proteins, yield was >1g/L
|
| General temperature range |
30-37°C (average values from studies cited before) |
| General pH range |
pH 6-6.5 (average values form studies cited before) |
| Growth rate (µ) |
|
| Ease of genetic modification |
Genetic manipulation is more difficult than in yeast and bacteria; but genetic tools are widely characterized for A. niger (Garvey, 2022)
|
| Feedstock case studies (suitable substrates) |
|
| Downstream purification processing complexity (isloation, lysis, purification) * |
|
| Advantages |
Very good secretion of proteins, mammalian-like PTM pathways: glycosylation, peptide chain shearing, and disulfide bond formation, similar to those of mammal cells. High protein yield (Garvey, 2022)
|
| Challenges (Key limitations, risk factors) |
Complex morpghological structures, which can be challenging for industrial scale-up. Co-secretion of native enzymes, which complex DSP and reduce yield (Garvey, 2022)
|
| Extra/remark |
A. niger is mainly used to make enzyme preperations for other uses than in the food sector. Only chymosin is being produced in A. niger for food purposes. |