Scalable bacterial production of protein-based sweeteners for food and beverage

Overview

The National University of Quilmes presents a groundbreaking platform for the scalable production of Brazzein, a protein-based natural sweetener, through E. coli precision fermentation. Brazzein is renowned for its stability across high temperatures and varying pH levels, making it an ideal candidate for a wide range of food applications, from acidic beverages to baked goods. Notably, it offers a zero-calorie, zero-glycemic index alternative that closely mimics the flavor profile of sucrose without any off-tastes. This technology aims to significantly reduce sugar content in industrial food systems, addressing global health issues such as obesity while maintaining superior sensory qualities.

Technical specifications

Our platform leverages a bacterial chassis optimized for disulfide folding to ensure high protein yield and recovery. The process is being refined to maximize titers through AI-driven culture media reformulation using sustainable feedstocks. The downstream processing is developed to be cost-effective, with high recovery yields validated in 5L bioreactors, providing a robust foundation for industrial production. Our focus on a clean-label solution is further enhanced by the environmental and economic circularity of the process, offering a sustainable alternative to traditional plant extraction methods.

Technology readiness level

Currently at TRL 4, the platform has demonstrated proof-of-concept success with lab-scale expression and purification of Brazzein. Future validation efforts include media and yield optimization, scaling up through 5L bioreactor trials, and conducting industrial-scale matrix trials to validate sensory and technical performance. We are actively seeking partnerships for sponsored research and co-development to advance this technology to higher readiness levels.