Production of rare sugars from lactose using engineered bacteria

Overview

This innovative solution involves the use of genetically engineered GRAS bacteria to convert lactose directly into rare, natural sweeteners such as tagatose through a proprietary fermentation process. This method efficiently processes lactose-rich whey water, which is otherwise a waste product, without requiring extraction or purification. The technology offers a sustainable model for dairy producers by transforming waste into valuable sweeteners suitable for food, health, and diabetic-friendly markets. By bypassing traditional enzymatic limitations, this approach enhances yield and process efficiency.

Technical specifications

• Genetically Engineered Bacteria: Utilizes engineered microbial strains optimized for direct lactose fermentation.
• Proprietary Fermentation Process: Converts lactose directly into tagatose without the need for extraction.
• Infrastructure Compatibility: Easily integrates with existing dairy operations, reducing waste treatment needs and enhancing economic returns.
• Sustainable and Circular Economy Model: Addresses waste valorization and environmental impact reduction.

Technology readiness level

The technology is currently at TRL 4, having been validated in laboratory settings. Future plans include optimizing strain stability, constructing a pilot facility, and refining analytical protocols to enhance scalability and commercial viability.