Deleted Journal,
Journal Year:
2024,
Volume and Issue:
2(2)
Published: June 30, 2024
Introduction
:
Since
1994,
the
dynamic
development
of
biotechnology
and
widespread
application
recombinant
enzymes
have
led
to
new
technological
solutions
in
food
production.
Modern
technologies
enable
production
sugar,
bread,
beer,
cheese,
sausages,
other
products
using
biotechnological
processes
industrial
enzymes.
The
bioproduction
proteins
has
replaced
natural
enzymes,
offering
with
enhanced
catalytic
functions,
stability,
an
extended
range
operating
conditions.
These
proven
be
economically
more
advantageous
compared
previously
used
Purpose:
To
delineate
scope
research
on
their
role
modern
from
1973
2024.
Materials
Methods:
Sources
were
searched
databases
PubMed,
RSCI,
Google
Scholar.
review
methodology
adhered
PRISMA-ScR
protocol.
chronological
spans
Results:
initial
search
keywords
identified
121
sources:
101
20
sources.
After
removing
duplicates,
113
sources
remained.
A
total
111
full-text
publications
assessed
for
eligibility,
two
full
excluded
as
ineligible.
main
body
indicates
a
trend
towards
use
modified
improved
physicochemical
properties.
There
is
noticeable
produced
by
precision
fermentation
methods.
General
information
industry
provided.
highlighted.
Conclusions:
molecular
creation
industry,
expanding
cheese
making,
confectionery,
baking.
Challenges
exist
developing
expression
systems
bioproduction,
bioprocesses
fundamentally
characteristics,
leading
greater
economic
feasibility.
analysis
revealed
challenges
related
need
regulatory
compliance
current
capabilities
trends
industry.
results
obtained
can
improve
properties
enhance
stability
enzyme
preparations.
findings
are
useful
targeted
protein
systems,
increasing
productivity
through
better
understanding
directions
Food Research International,
Journal Year:
2023,
Volume and Issue:
176, P. 113801 - 113801
Published: Dec. 4, 2023
Proteins
produced
through
precision
fermentation
are
often
purified
chromatographic
methods.
Faster
and
more
cost-effective
purification
methods
desired
for
food
application.
Here,
we
present
a
simple
method
of
protein
from
yeast,
using
β-lactoglobulin
secreted
Pichia
pastoris
as
an
example.
The
food-grade
salt
hexametaphosphate
(HMP)
was
used
to
precipitate
the
at
acidic
pH,
while
impurities
(extracellular
polysaccharides;
mainly
mannan)
remained
soluble.
After
re-solubilization
protein-HMP
complex
by
neutralization,
excess
HMP
selectively
precipitated
calcium
chloride.
content
crude
sample
increased
26
72
wt%
(comparable
with
anion
exchange
chromatography),
containing
only
residual
extracellular
polysaccharides
(9
wt%)
(1
wt%).
established
had
no
significant
impact
on
structural
functional
properties
(i.e.,
ability
form
emulsions)
protein.
presented
shows
potential
recombinant
proteins
yeast-based
expression
systems.
Current Opinion in Food Science,
Journal Year:
2024,
Volume and Issue:
58, P. 101199 - 101199
Published: July 26, 2024
Mycoprotein
is
a
protein-rich
food
ingredient
derived
from
cultivated
fungal
mycelium.
Mycoprotein-containing
meat
imitation
products
were
first
commercialized
nearly
40
years
ago
and
have
since
become
safe,
nutritious,
generally
well-established
vegetarian
alternative
for
consumers
wishing
to
reduce
or
completely
avoid
consumption.
In
just
the
past
few
years,
there
has
been
notable
resurgence
in
mycoprotein
innovation
with
many
new
companies
developing
novel
while
also
employing
wider
range
of
species
as
well
cultivation
methods.
However,
questions
remain
about
how
successful
regard
its
sustainability
resilience
production
potential
further
market
growth
globally.
Fermentation,
Journal Year:
2023,
Volume and Issue:
9(8), P. 771 - 771
Published: Aug. 18, 2023
Third-generation
(3G)
biorefineries
harnessing
industrial
off-gases
have
received
significant
attention
in
the
transition
towards
a
sustainable
circular
economy.
However,
uncertainties
surrounding
their
techno-economic
feasibility
are
hampering
widespread
commercialization
to
date.
This
study
investigates
production
of
single-cell
protein
(SCP),
alternative
food
and
feed
protein,
from
steel
mill
off-gas
through
an
efficient
coupled
fermentation
approach
utilizing
acetate
as
intermediate.
A
comprehensive
model
that
comprises
both
gas-to-acetate
acetate-to-SCP
processes,
well
gas
pretreatment
downstream
processing
(DSP)
operations,
was
developed
used
perform
analysis
(TEA).
Sensitivity
analyses
demonstrated
cost
reductions
can
be
achieved
by
process
intensification
fermentation.
As
such,
increase
concentration
45
g/L
productivity
4
g/L/h
could
lead
potential
reduction
4.15
2.78
USD/kg.
In
addition,
influence
scale
other
economic
considerations
off-gas-based
SCPs
discussed.
Conclusively,
this
research
sheds
light
on
practical
viability
for
SCP
identifying
key
cost-influencing
factors
providing
targets
further
optimization
platform,
fostering
economically
feasible
bio-based
innovations.
ACS Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
4(6), P. 1544 - 1548
Published: June 5, 2024
The
stable
lipid
supply
from
Lipomyces
starkeyi
is
important
because
it
one
of
the
highest
among
lipid-producing
microorganisms;
however,
cell
density
required
for
production
could
not
be
determined.
In
this
study,
we
evaluated
by
directly
counting
number
L.
using
our
original
culture-process-integrated
incubator
array.
As
a
result,
was
grown
single
cell,
and
both
initial
growth
were
assessed
under
microscope.
We
demonstrated
that
to
initiate
in
remains
exactly
same
regardless
carbon/nitrogen
ratio
medium
or
culture
temperature.
Deleted Journal,
Journal Year:
2024,
Volume and Issue:
2(2)
Published: June 30, 2024
Introduction
:
Since
1994,
the
dynamic
development
of
biotechnology
and
widespread
application
recombinant
enzymes
have
led
to
new
technological
solutions
in
food
production.
Modern
technologies
enable
production
sugar,
bread,
beer,
cheese,
sausages,
other
products
using
biotechnological
processes
industrial
enzymes.
The
bioproduction
proteins
has
replaced
natural
enzymes,
offering
with
enhanced
catalytic
functions,
stability,
an
extended
range
operating
conditions.
These
proven
be
economically
more
advantageous
compared
previously
used
Purpose:
To
delineate
scope
research
on
their
role
modern
from
1973
2024.
Materials
Methods:
Sources
were
searched
databases
PubMed,
RSCI,
Google
Scholar.
review
methodology
adhered
PRISMA-ScR
protocol.
chronological
spans
Results:
initial
search
keywords
identified
121
sources:
101
20
sources.
After
removing
duplicates,
113
sources
remained.
A
total
111
full-text
publications
assessed
for
eligibility,
two
full
excluded
as
ineligible.
main
body
indicates
a
trend
towards
use
modified
improved
physicochemical
properties.
There
is
noticeable
produced
by
precision
fermentation
methods.
General
information
industry
provided.
highlighted.
Conclusions:
molecular
creation
industry,
expanding
cheese
making,
confectionery,
baking.
Challenges
exist
developing
expression
systems
bioproduction,
bioprocesses
fundamentally
characteristics,
leading
greater
economic
feasibility.
analysis
revealed
challenges
related
need
regulatory
compliance
current
capabilities
trends
industry.
results
obtained
can
improve
properties
enhance
stability
enzyme
preparations.
findings
are
useful
targeted
protein
systems,
increasing
productivity
through
better
understanding
directions
