| Type of microorganism |
Yeast |
| Microorganism name |
Saccharomyces cerevisiae
|
| Average yield in organism |
From 0,013 to 2.5 g/L (values from studies cited before) |
| General temperature range |
30°C (average value from studies cited before) |
| General pH range |
pH 5-5.5 (average values from studies cited before) |
| Growth rate (µ) |
|
| Ease of genetic modification |
Very easy genetic manipulation. Best characterized yeast for genetic manipulation (Gomes et al., 2018)
|
| Feedstock case studies (suitable substrates) |
-
Candy production effluent, date palm waste, sugar beet pulp, fruits and vegetebles waste (Bajic et al., 2022)
-
Sweet orange residue, deproteinized leaf juice, banana skin, mango waste, sweet orange peel, rind of pomegranate, apple waste, waste capsicum powder,papaya extract, agro-industrty waste, cucumber peel, orange peel,pineapple waste, cashew apple, jackfruit, cacao, prickly custard apple, mangosteen (Rajput et al., 2024)
|
| Downstream purification processing complexity (isloation, lysis, purification) * |
|
| Advantages |
Very easy to genetically manipulate, long history of use in fermentation. A lot of knowledge about the organism. |
| Challenges (Key limitations, risk factors) |
|
| Extra/remark |
S. cerevisiae is mainly used to produce therapeutic enzymes. Other yeast strains are easier to work with and give higher yield in the food sector. This is also why there are no companies using S. cerevisiae, and thus no applications for GRAS notices. (Gomes et al., 2018)
|