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.

_青霉菌_真菌用于霉菌成熟乳酪的生产。常用的菌株包括_P。 roqueforti_ 和 _P。卡门贝尔蒂_。这些通常是从为全球市场服务的少数几家专门菌株制造商购买的商业菌株，或者是由乳制品或奶酪制造商自己培养的历史菌株。植物基（纯素）奶酪代表了全球奶酪市场增长最快的部分。然而，针对牛奶优化的现有商业_青霉菌_菌株经常在植物基底物上表现不佳，由于植物基底物的碳水化合物含量相对较高（与牛奶相比），产生高水平的霉菌毒素。这限制了可用纯素奶酪的质量和品种。对表现出改进和新颖表型特征的优化青霉菌菌株的需求未得到满足，以支持“正宗”霉菌成熟纯素奶酪制作的生产。Myconeos 是一家英国中小企业，利用先前的创新英国智能资金开发的知识产权。他们开发了创新的非转基因方法来扩大真菌菌株的遗传多样性。这是基于诱导“无性真菌菌株”有性繁殖的机制的发现，使自然繁殖与已建立的菌株开发技术一起成为可能。通过天使投资、私募股权和之前的创新英国智能奖的结合，Myconeos 创造了全新的 _P 菌株。 roqueforti，P. biforme，_和_P。卡门贝尔蒂_。这些已被证明可以为乳制品奶酪制造商创造创新的风味和颜色特征，并且正在商业化。Myconeos 现在将创建针对植物性奶酪制作优化的新型_青霉菌_菌株。这些菌株将表现出更高的纤维素酶和淀粉酶活性（针对植物和淀粉基底物）以及更高的蛋白酶活性（针对坚果基底物），以生产更高品质的纯素奶酪。该项目的成果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个奶酪制造真菌菌株开发商创造另一个独特的市场产品。