[2S02e] 04. Brewing, Fermentation and Food Technology - Part 3

4:30 PM - 5:00 PM JST(7:30 AM - 8:00 AM UTC)

[2Brew-14-KL] Precision fermentation and whole-cell biotransformation for microbial production of food and bio-ingredients

Ye-Ji Lee¹, ○Yong-Cheol Park¹ (1. Kookmin University (Korea))

Keywords:

Precision fermentation,Biotransformation,Food-grade microorganism,Food,Bio-ingredient

For sustainable development of biological processes, various microbial host strains have gained attention from both academia and industry. Among them, food-grade bacteria and yeast are unicelluar microbes traditionally used in food ingredient, brewery and bakery industries. Additionally, it has been genetically engineered to increase its robustness for the mass production of various biochemicals of interest. In this presentation, three representative microbes of Saccharomyces cerevisiae, Candida tropicalis and Corynebacterium glutamicum are introduced as host strains with significant potential for future bioprocesses. Meanwhile, precision fermentation and whole-cell biotransformation are advanced biotechnologies that utilize microbial hosts as “cell factories” for producing natural resources and specific functional ingredients. It employs genetic, evolutionary and metabolic engineering, along with fermentation and bioprocess optimization. In this study, the food-grade bacteria and yeast systems were engineered through genetic and metabolic engineering for the mass production of food and bio-ingredients. The engineered bacteria and yeasts were able to produce target chemicals at high titers, conversion yields and production rates, which were successfully gained through precision fermentation and biotransformation.