Next-Generation Adaptive Evolution Toolkit to Increase Protein Production in Precision Fermentation

为了让新的低排放食品以一种负担得起、可广泛获得的方式接触到消费者(从而最大限度地发挥它们对减少碳排放和我们农业系统对气候的影响的积极影响)，需要克服的主要挑战之一是**价格平价。**品尝之后，成本是公众接受和采用替代蛋白质的最大障碍。因此，我们必须开发生产方法和技术，以降低新型低排放蛋白质的制造成本，使它们能够在市场上与现有产品竞争。这些现有的产品(例如传统的牛奶、牛肉、鸡蛋等)背后有数十年或数百年的基础设施和规模经济。与这些行业竞争是一个不小的挑战，但在我们努力实现净零环境的过程中，这是一个至关重要的挑战。在进化者，我们的重点是在精密发酵系统中利用微生物(酵母和细菌)生产食品蛋白质。就像我们如何利用酵母将糖转化为酒精用于啤酒和葡萄酒生产一样，我们可以改造这些微生物菌株来生产肉类、乳制品和蛋蛋白。世界上有许多公司已经专注于做这件事(例如Better Dary，Motif Foodworks，Imagindries，The Everyone Company和OneGo Bio)，但他们都面临着一个重大挑战：如何最大化其精密发酵制造的蛋白质生产能力，以降低成本并降低传统蛋白质的价格。通过这个项目的创新，进化者和谢菲尔德大学正在开发**蛋白质无限：**一种微生物优化工具包，它将以一种全新的方式解决这个问题，它**与蛋白质无关**，可以应用于不同的精密发酵部门，以**最大化该项目的商业价值和气候影响。**我们正在通过将蛋白质生产与进化选择压力联系起来，创造“适者生存”意味着“最高蛋白质生产者的生存”的环境。这一战略和Protein-Infinity将执行它的开创性方式将迅速加快英国乃至更远地区精密发酵的商业可行性。我们的目标是将蛋白质产量翻一番，推动新的蛋白质走向价格平价，并推动我们的经济更接近生物工业革命：生产**负担得起、美味、营养、可持续的**和**所有人**都能获得的食物蛋白质。

For novel low-emission foods to reach customers in a way that is affordable and widely accessible (and therefore maximise the positive impact they can have on reducing the carbon emissions and climate impact of our agriculture systems) one of the major challenges that needs to be overcome is **price parity.**After taste, cost is the greatest blocker to public acceptance and adoption of alternative proteins. It is therefore vital that we develop production methods and technologies that decrease the manufacturing cost of novel low-emission proteins to allow them to compete on the market with incumbent products. These incumbent products (e.g. traditional cow's milk, beef, hen's eggs, etc) have decades or centuries of infrastructure and economies-of-scale behind them. Competing with these industries is no small challenge, but a challenge that is vitally necessary to overcome as we push towards Net Zero Ambitions.At Evolutor, our focus is on the production of food proteins using microbes (yeast and bacteria) in precision fermentation systems. Much like how we use yeast to convert sugar into alcohol for beer and wine production, we can engineer these microbial strains to produce meat, dairy and egg proteins. There are many companies around the world already focussed on doing just this (e.g. Better Dairy, Motif Foodworks, Imagindairy, The Every Company and Onego Bio), but they all face a major challenge: how to maximise the protein production capabilities of their precision fermentation manufacturing to drive down cost and hit price parity _v.s._ traditional proteins.Through the innovations of this project, Evolutor and The University of Sheffield are developing **Protein-Infinity:** a microbe optimisation toolkit that will solve this problem in an entirely new way that is **protein-agnostic** and can be applied across diverse precision fermentation sectors to **maximise the project's commercial value and climate impact.**We are doing this by linking protein production to evolutionary selection pressures, creating environments where _"survival-of-the-fittest"_ means _"survival-of-the-highest-protein-producer"_. This strategy and the ground-breaking way in which Protein-Infinity will execute it will rapidly accelerate the commercial viability of precision fermentation UK-wide and beyond. We aim to double protein production, driving novel proteins towards price parity and moving our economy closer to a Bio-Industrial Revolution: producing food proteins that are **affordable, delicious, nutritious, sustainable** and **accessible by all**.