Fermentation as a scalable technology starts with the microorganisms that act as factories in which cells are capable of producing very precise ingredients through very rapid duplication. Fermenting enzymes requires the synergy between protein of interest and microorganisms. Different enzyme classes, and even different classes of enzymes from the same class, are known to be better suited to specific microorganisms. To achieve optimum production yield of the enzyme, genetic engineering or evolutionary optimisation methods can be explored to best reach target strain productivity.
For the production of enzymes and proteins, we access prokaryotic host organisms (including Escherichia coli, Bacillus subtilis, Pseudomonas stutzeri, Streptomyces lividans and Corynebacterium glutamicum) and eukaryotic host organisms (including Pichia pastoris, Kluyveromyces lactis and Aspergillus niger). For the expression of a gene of interest, the gene can be inserted into an expression host via BRAIN’s metagenomic Cas nuclease BMC (proprietary CRISPR-Cas) or classical methods utilising different auxotrophic and antibiotic selection markers.
For high productivity of an enzyme in fermentation, different microorganisms are better suited to different proteins of interest. Aligning the protein of interest to a suitable microorganism is a step in the right direction of a commercially viable process and product. The proprietary Bioarchive can be screened to specific parameters to identify a shortlist of suitable microorganisms that can be characterised by microbiological techniques as well as genome analysis and growth and performance tests under application-specific conditions.
For more information on microorganism discovery capabilities and technologies click here