Bioengineered Enzymes and Precision Fermentation in the Food Industry

Transgenic Innovation: Harnessing Cyclotides as Next Generation Pesticides

Cyclotides are unique cyclic mini proteins derived from plants which are recognized for the distinctive cyclic cystine knot (CCK) structure and the cyclized backbone. To date, more than 760 sequences of cyclotides have been identified across five major families, making them the largest known group of cyclic peptides. These cyclic peptides derived from plants have garnered significant attention due to their remarkable structural stability and diverse bioactivities, including potent insecticidal properties, which offer a promising alternative to conventional pesticides that are often associated with environmental toxicity and resistance development in pests. Advances in transgenic technology have opened new avenues for the sustainable and targeted deployment of cyclotides in pest management. By incorporating cyclotide genes into crops, plants can gain enhanced self-defense mechanisms against insect pests, reducing reliance on chemical pesticides and mitigating ecological impact. This review explores the molecular features essential in cyclotides' insecticidal activity, the latest breakthroughs in transgenic strategies for cyclotide expression in crops, and the potential challenges and future prospects of this innovative approach. By highlighting the synergy between natural bioactive compounds and genetic engineering, this work underscores the potential of cyclotides as next-generation, eco-friendly biopesticides to address global agricultural challenges.

Cell membrane engineering of Bacillus licheniformis for the enhancement of heterologous protein production

Heterologous expression is crucial to produce various recombinants proteins, yet consistently achieving high yields poses a significant challenge. The main objective of our research was to engineer the cell membrane components of Bacillus licheniformis for improving heterologous proteins production. This engineering strategy was achieved by overexpressing genes bkdR, plsY, plsC, and deleting pssA and clsA, which significantly increased the production of nattokinase, α-amylase and keratinase. Furthermore, a combined engineered strain was constructed by integrating all these approaches into a single strain (DW2-RYCAS) which led to an increase in the negative charge and permeability of the cell membrane by 41.11 % and 57.62 %, respectively, and reduced cell membrane integrity by 81.45 % compared to the control strain DW2. Ultimately, the production of nattokinase, α-amylase, and keratinase in DW2-RYCAS were 406.02 ± 8.17 FU/mL, 526.80 ± 14.77 U/mL, and 18.27 ± 0.70 KU/mL, respectively, which increased by 493.59 %, 273.40 %, and 213.91 % compared to the control strain DW2. These results represent the highest production of nattokinase, α-amylase, and keratinase in shake flasks reported to date. Our research illustrated the promising application of cell membrane engineering in B. licheniformis, creating an excellent platform for the biosynthesis of heterologous proteins.

Innovations and challenges in collagen and gelatin production through precision fermentation

Collagen and gelatin are essential biomaterials widely used in industries such as food, cosmetics, healthcare, and pharmaceuticals. Traditionally derived from animal tissues, these proteins are facing growing demand for more sustainable and ethical production methods. Precision fermentation (PF) offers a promising alternative by using genetically engineered microorganisms to produce recombinant collagen and gelatin. This technology not only reduces environmental impact but also ensures consistent quality and higher yields. In this review, we provide a comprehensive overview of collagen and gelatin production through PF destined for the food sector, exploring key advances in recombinant technologies, synthetic biology, and bioprocess optimization. Challenges such as scaling production, cost-efficiency, and market integration are addressed, alongside emerging solutions for enhancing industrial competitiveness. We also highlight leading companies leveraging PF to drive innovation in the food industry. As PF continues to evolve, future developments are expected to improve efficiency, reduce costs, and expand the applications of recombinant collagen and gelatin, particularly in the food and supplement sectors.

Precision fermentation in the realm of microbial protein production: State-of-the-art and future insights

Food security issues are becoming more pressing due to the world's rapid population expansion and climate change, which also drive up demand for nutrient-dense commodities like meat and cereals. Conventional agricultural practices, which depend on pesticides, fertilizers, and antibiotics, are exacerbating environmental problems, such as antibiotic resistance. Precision fermentation has become a game-changing technique that uses microorganisms to create high-value food ingredients more efficiently and with less negative environmental impact. This method optimizes microbial strains and improves manufacturing processes by utilizing cutting-edge technologies like metabolic engineering and next-generation sequencing. Crucial microorganisms in this technique are filamentous fungi and yeasts, which produce a wide range of products from lipids to proteins. To support microbial growth, an appropriate media formulation is crucial, and downstream processing guarantees the high-quality product recovery. The precise fermentation industry is expanding due to constant advancements and investments, despite obstacles including high production costs and strict regulations. The increased potential of precise fermentation is demonstrated by the commercial trends, which include large investments and the emergence of profitable companies. This review aims to discuss how Precision fermentation has the potential to completely transform the food production industry by providing sustainable alternatives and strengthening the foundation of an increasingly robust and effective food system as well as mentioned the challenges of its implementation.

Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review

The integration of machine learning (ML) into material manufacturing has driven advancements in optimizing biopolymer production processes. ML techniques, applied across various stages of biopolymer production, enable the analysis of complex data generated throughout production, identifying patterns and insights not easily observed through traditional methods. As sustainable alternatives to petrochemical-based plastics, biopolymers present unique challenges due to their reliance on variable bio-based feedstocks and complex processing conditions. This review systematically summarizes the current applications of ML techniques in biopolymer production, aiming to provide a comprehensive reference for future research while highlighting the potential of ML to enhance efficiency, reduce costs, and improve product quality. This review also shows the role of ML algorithms, including supervised, unsupervised, and deep learning algorithms, in optimizing biopolymer manufacturing processes.

Combined Effects of Lactic Acid Bacteria and Protease on the Fermentation Quality and Microbial Community during 50 Kg Soybean Meal Fermentation Simulating Actual Production Scale

The improvement in the utilization rate and nutritional value of soybean meal (SBM) represents a significant challenge in the feed industry. This study conducted a 50 kg SBM fermentation based on the 300 g small-scale fermentation of SBM in early laboratory research, to explore the combined effects of lactic acid bacteria (LAB) and acid protease on fermentation quality, chemical composition, microbial population, and macromolecular protein degradation during fermentation and aerobic exposure of SBM in simulated actual production. The results demonstrated that the increase in crude protein content and reduction in crude fiber content were considerably more pronounced after fermentation for 30 days (d) and subsequent aerobic exposure, compared to 3 d. It is also noteworthy that the treated group exhibited a greater degree of macromolecular protein degradation relative to the control and 30 d of fermentation relative to 3 d. Furthermore, after 30 d of fermentation, adding LAB and protease significantly inhibited the growth of undesired microbes including coliform bacteria and aerobic bacteria. In the mixed group, the microbial diversity decreased significantly, and Firmicutes replaced Cyanobacteria for bacteria in both groups' fermentation.

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

A microbial evolutionary approach for a sustainable future

With the continued population increase, more sustainable use of water, land, air and chemicals is imperative. Microorganisms will need to be called upon to aid in many sustainability efforts. Prokaryotes are the fastest-evolving cellular life, and most manipulatable via synthetic biology. Moreover, their natural diversity in processing organic and inorganic chemicals, and their survivability in extreme niches, make them prime agents to enlist for solving many of society's pressing problems.