Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Production of Plant-Based Meat Flavor Compound – Leghemo-Globin (LegH) in Recombinant Komagataella phaffii Fed-Batch Fermentations

Arturs Suleiko
* ,
Konstantins Dubencovs
,
Andris Kazaks
ORCID logo ,
Anastasija Suleiko
,
Janis Edmunds Daugavietis
,
Elina Didrihsone
,
Janis Liepins
ORCID logo ,
Emils Bolmanis
,
Oskars Grigs
ORCID logo ,
Juris Vanags
Version 1 : Received: 13 November 2023 / Approved: 14 November 2023 / Online: 14 November 2023 (09:54:27 CET)

A peer-reviewed article of this Preprint also exists.

Suleiko, A.; Dubencovs, K.; Kazaks, A.; Suleiko, A.; Daugavietis, J.E.; Didrihsone, E.; Liepins, J.; Bolmanis, E.; Grigs, O.; Vanags, J. Performance of Recombinant Komagataella phaffii in Plant-Based Meat Flavor Compound (Leghemoglobin) Production through Fed-Batch Fermentations. Fermentation 2024, 10, 55. Suleiko, A.; Dubencovs, K.; Kazaks, A.; Suleiko, A.; Daugavietis, J.E.; Didrihsone, E.; Liepins, J.; Bolmanis, E.; Grigs, O.; Vanags, J. Performance of Recombinant Komagataella phaffii in Plant-Based Meat Flavor Compound (Leghemoglobin) Production through Fed-Batch Fermentations. Fermentation 2024, 10, 55.

Abstract

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 Komagataella phaffii strain. Multiple fed-batch fermentation with an alternative to BSM medium, where glucose was used as the main carbon source, were implemented and the growth kinetics, e.g., maximal specific biomass growth - 0.239 g·g−1·h−1, biomass yield from substrate - 0.298 g·g−1 and maximal specific substrate consumption rate - 0.81 g·g−1·h−1, were identified. Leghemoglobin production resulted in a yield of 0.513 mg·gDCW 1, while the highest biomass density achieved in the study was 121.80 gDCW·L 1. The applied medium showed potential for additional optimization studies, as in contrast to BSM, made it possible to separate pH control from nitrogen supply, does not affect medium turbidity measurements and does not induce metabolite synthesis during yeast biomass growth.

Keywords

yeast; Komagataella phaffii; leghemoglobin; meat taste and smell substitute; fed-batch fermentation; nitrogen source; model predictive control

Subject

Biology and Life Sciences, Biology and Biotechnology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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