Development of novel Penicillium camemberti strains for optimised white rind cheese production

点击翻译按钮获取中文摘要

Few strains of the fungus _Penicillium camemberti_ are available for commercial mould-ripened cheese production, despite the fact that there are known manufacturing/quality issues with those available.There is an unmet need for higher-quality _P. camemberti_ production strains, exhibiting improved and novel phenotypic traits for commercial cheese making and an opportunity to expand the UK's cheese manufacturing industry.Myconeos are a UK SME exploiting UKRI IP developed with the University of Nottingham, who have innovative proprietary methods for expanding genetic diversity in fungal strains. They have leveraged this knowledge to create entirely novel strains of _Penicillium roqueforti_, which are now being commercialised. These methods are based on natural breeding and established strain development techniques and are entirely GM free.Myconeos will now apply their proprietary techniques to induce sexual reproduction and strain improvement in _P. camemberti_ and its closely related ancestor _P. biforme_ (which is also adapted for cheese production) to create novel strains for commercial cheesemaking that:1. Have a slower ripening time, improving the shelf-life of the cheese, and reducing waste.2. Have unique colours to improve the 'visual appeal' of the cheese, whilst adding taste and texture.3. Have altered lipase/protease enzymatic activity to improve flavour profile whilst eliminating bitter notes, with health benefits from reducing the requirement for additional salt to be added during the manufacturing process.