Development of novel Penicillium strains optimised for mould-ripened plant-based cheese manufacturing

开发针对霉菌成熟植物奶酪生产优化的新型青霉菌菌株

• 批准号: 10061661
• 金额: $ 36万
• 依托单位: MYCONEOS LIMITED
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=10061661
• 关键词: Development; novel; Penicillium; strains; optimised

_Penicillium_ fungi are used in mould-ripened dairy cheese production. Frequently used strains include _P. roqueforti_ and _P. camemberti_. These are typically commercial strains purchased from a select few dedicated strain manufacturers that service the global market or are historical strains that have been cultured by the dairy or cheesemakers themselves.Plant-based (vegan) cheese represents the fastest growing sector of the global cheese market. However, existing commercial _Penicillium_ strains optimised for dairy milk frequently give poor results on plant-based substrates, producing high levels of mycotoxins, driven by the relatively high carbohydrate content of plant-based substrates (as compared to dairy milk). This limits the quality and variety of vegan cheeses available.There is an unmet need for optimised _Penicillium_ strains exhibiting improved and novel phenotypic traits to support the production of 'authentic' mould-ripened vegan cheesemaking.Myconeos are a UK SME exploiting IP developed with previous Innovate UK Smart funding. They have developed innovative GM-free methods for expanding genetic diversity in fungal strains. This is based on the discovery of a mechanism to induce sexual reproduction of 'asexual fungal strains', enabling natural breeding alongside established strain development techniques.Using a mixture of angel investment, private equity, and the previous Innovate UK Smart award, Myconeos have created entirely novel strains of _P. roqueforti, P. biforme,_ and _P. camemberti_. These have been proven to create innovative flavour and colour profiles for dairy cheese manufacturers and are being commercialised.Myconeos will now create novel _Penicillium_ strains optimised for plant-based cheesemaking. These strains will exhibit higher cellulase and amylase activity (for plant and starch-based substrates) and higher protease activity (for nut-based substrates) to create higher-quality vegan cheeses. The project outputs create an unparalleled opportunity to expand the UK's cheese manufacturing industry, and further support the UK's first cheesemaking fungal strain developer to create another unique market offering.

青霉属真菌用于霉菌成熟的乳制奶酪生产。常用菌株包括_P。roqueforti_和_P。camemberti_。这些通常是从少数几个服务于全球市场的专业菌株制造商那里购买的商业菌株，或者是由乳制品或奶酪制造商自己培养的历史菌株。植物奶酪是全球奶酪市场中增长最快的部分。然而，现有的针对乳制品优化的商业青霉菌菌株在植物基基质上的效果往往很差，由于植物基基质的碳水化合物含量相对较高（与乳制品相比），它们会产生高水平的真菌毒素。这限制了素食奶酪的质量和种类。有一个未满足的需求，优化的青霉菌菌株表现出改进和新的表型性状，以支持生产“正宗的”霉菌成熟的素食奶酪制作。Myconeos是一家英国中小企业，利用之前Innovate UK Smart资金开发的知识产权。他们开发了创新的无转基因方法来扩大真菌菌株的遗传多样性。这是基于发现了一种诱导“无性真菌菌株”有性繁殖的机制，使自然育种与已建立的菌株开发技术一起成为可能。利用天使投资、私募股权和之前的Innovate UK Smart奖，Myconeos创造了全新的_P品种。roqueforti， P. biformme，_和_。camemberti_。这些已被证明为乳制品奶酪制造商创造了创新的风味和颜色配置文件，并正在商业化。现在，Myconeos将创造出一种新的“青霉菌”菌株，这种菌株被优化用于植物奶酪的制作。这些菌株将表现出更高的纤维素酶和淀粉酶活性（用于植物和淀粉基底物）和更高的蛋白酶活性（用于坚果基底物），以生产更高质量的素食奶酪。该项目的产出为扩大英国奶酪制造业创造了无与伦比的机会，并进一步支持英国第一家奶酪制作真菌菌株开发商创造另一种独特的市场产品。