| Microorganism name |
Aspergillus niger
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| Target proteins |
Chymosin B (Dunn-Coleman et al., 1991)
|
| Wild-type or GMO |
GMO (Dunn-Coleman et al., 1991)
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| Production mode (intracellular/extracellular) |
Extracellular (Dunn-Coleman et al., 1991)
|
| Protein yield (g/L or g/g?) |
>1 g/L (Dunn-Coleman et al., 1991)
|
| Temperature used in study |
37°C (Dunn-Coleman et al., 1991)
|
| pH used in study |
pH 6.2 (Dunn-Coleman et al., 1991)
|
| C & N source |
Maltose, (NH4)2SO4 (Dunn-Coleman et al., 1991)
|
| Regulatory status in Europe |
Production of chymosin is issued as safe for consumption by EFSA, but is not allowed for the use in food yet (Silano et al., 2022)
|
| Regulatory status in other parts of the world |
FDA GRAS approval in the US. Not allowed in Canada
|
| Companies |
Chr. Hansen (part of Novonesis)
|
| Publications/references |
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Dunn-Coleman, N. S., Bloebaum, P., Berka, R. M., Bodie, E., Robinson, N., Armstrong, G., Ward, M., Przetak, M., Carter, G. L., LaCost, R., Wilson, L. J., Kodama, K. H., Baliu, E. F., Bower, B., Lamsa, M., & Heinsohn, H. (1991). Commercial Levels of Chymosin Production by Aspergillus. Bio/Technology, 9(10), 976–981. https://doi.org/10.1038/nbt1091-976
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Bajić, B., Vučurović, D., Vasić, Đ., Jevtić-Mučibabić, R., & Dodić, S. (2022). Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods, 12(1), 107. https://doi.org/10.3390/foods12010107
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Amara, A. A., & El-Baky, N. A. (2023). Fungi as a Source of Edible Proteins and Animal Feed. Journal of Fungi, 9(1), 73. https://doi.org/10.3390/jof9010073
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Rajput, S. D., Pandey, N., & Sahu, K. (2024). A comprehensive report on valorization of waste to single cell protein: strategies, challenges, and future prospects. Environmental Science and Pollution Research, 31(18), 26378–26414. https://doi.org/10.1007/s11356-024-33004-7
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Silano, V., Baviera, J. M. B., Bolognesi, C., Cocconcelli, P. S., Crebelli, R., Gott, D. M., Grob, K., Lampi, E., Mortensen, A., Rivière, G., Steffensen, I., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Aguilera, J., Di Piazza, G., De Sousa, R. F., Liu, Y., & Chesson, A. (2022). Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM32805. EFSA Journal, 20(8). https://doi.org/10.2903/j.efsa.2022.7466
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Racheal, O. O. (2015). Extraction, Purification and Characterization of Protease from Aspergillus Niger Isolated from Yam Peels. International Journal of Nutrition and Food Sciences, 4(2), 125. https://doi.org/10.11648/j.ijnfs.20150402.11
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Favela-Torres, E., Cordova-López, J., García-Rivero, M., & Gutiérrez-Rojas, M. (1998). Kinetics of growth of Aspergillus niger during submerged, agar surface and solid state fermentations. Process Biochemistry, 33(2), 103–107. https://doi.org/10.1016/s0032-9592(97)00032-0
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Garvey, M. (2022). Non-Mammalian Eukaryotic Expression Systems Yeast and Fungi in the Production of Biologics. Journal of Fungi, 8(11), 1179. https://doi.org/10.3390/jof8111179
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Cairns, T. C., Nai, C., & Meyer, V. (2018). How a fungus shapes biotechnology: 100 years of Aspergillus niger research. Fungal Biology and Biotechnology, 5(1). https://doi.org/10.1186/s40694-018-0054-5
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Hellmuth, K. (2006). Industrial scale production of chymosin with Aspergillus niger. Microbial Cell Factories, 5. https://doi.org/10.1186/1475-2859-5-s1-s31
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