Performance of Recombinant <i>Komagataella phaffii</i> in Plant-Based Meat Flavor Compound-Leghemoglobin (LegH) Production through Fed-Batch Fermentations

Performance of Recombinant <i>Komagataella phaffii</i> in Plant-Based Meat Flavor Compound-Leghemoglobin (LegH) Production through Fed-Batch Fermentations

Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article, we demonstrate the methods for LegH production using a recombinant <i>Komagataella phaffii</i> strain. Multip...

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Bibliographic Details
Main Authors: Arturs Suleiko, Konstantins Dubencovs, Andris Kazaks, Anastasija Suleiko, Janis Edmunds Daugavietis, Elina Didrihsone, Janis Liepins, Emils Bolmanis, Oskars Grigs, Juris Vanags
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Fermentation
Subjects:
yeast
<i>Komagataella phaffii</i>
leghemoglobin
meat taste and smell substitute
fed-batch fermentation
nitrogen source
Online Access:https://www.mdpi.com/2311-5637/10/1/55

Internet

https://www.mdpi.com/2311-5637/10/1/55

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