Yeast strain for converting lactose to allulose

Overview

Ex Seed presents a revolutionary yeast strain capable of converting lactose, a byproduct from cheese production, into allulose—a natural, zero-calorie sugar sweetener. This innovative process addresses the high demand for allulose, offering a cost-effective and efficient alternative to current fructose-based production methods. By leveraging lactose instead of fructose, this technology not only reduces production costs but also simplifies the process by eliminating the need for expensive chromatography.

Technical specifications

• Yeast strain development: Utilizes beta-galactosidase with surface display on the yeast cell wall for efficient conversion of lactose into allulose.
• Conversion process: Simultaneous conversion of glucose and galactose into allulose with a theoretical yield of 93%.
• Optimization steps:
  • Overexpression of key enzymes (Gal2, Gal7, Gal10, Gal1) for enhanced galactose conversion.
  • Deletion of MIG1 to eliminate glucose repression.
  • Optimization of enzyme and transporter expression levels to maximize productivity.
• Versatile applications: Capable of processing unrefined lactose permeates from 30% to 78% lactose content.

Technology readiness level

Currently at TRL 3, the technology has successfully demonstrated proof of concept and is undergoing further optimization. Future plans include pilot-scale production trials to validate scalability and commercial viability.