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

尽管已知现有的真菌存在生产/质量问题，但很少有真菌——卡蒙伯利青霉——菌株可用于商业化的霉菌成熟奶酪生产。对更高质量的p的需求尚未得到满足。camemberti_生产菌株，表现出改良的和新的表型性状，用于商业奶酪制作，并有机会扩大英国的奶酪制造业。Myconeos是一家利用UKRI与诺丁汉大学合作开发的知识产权的英国中小企业，他们拥有扩大真菌菌株遗传多样性的创新专有方法。他们利用这些知识创造出了全新的“洛克福青霉”菌株，现在正在商业化。这些方法基于自然育种和已建立的菌株开发技术，完全不含转基因。Myconeos现在将应用他们的专有技术来诱导_P的有性繁殖和品系改善。camemberti_及其近亲祖先_P。biformme_（也适用于奶酪生产）为商业奶酪制造创造新的菌株：有一个缓慢的成熟时间，提高奶酪的保质期，并减少浪费。有独特的颜色，以提高“视觉吸引力”的奶酪，同时增加味道和质地。改变了脂肪酶/蛋白酶的酶活性，改善了风味，同时消除了苦味，减少了生产过程中添加的额外盐的需求，对健康有益。

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.