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Other from global
Precision fermentation is an industrial process, not a traditional ferment. A microbe given a gene for one animal protein, such as the milk protein β-lactoglobulin or egg-white ovalbumin, is grown in a steel fermenter and secretes that protein into the broth. The protein is then separated from the cells, purified, concentrated and spray-dried, so the food is one purified protein, not the microbe.
| Genetically engineered production strain | For example Trichoderma reesei QM6a-PD1, carrying a gene for cow β-lactoglobulin[fda-grn863-letter] |
| Fermentation medium, antifoam, filtration aids and pH adjusters | Food-grade raw materials and processing aids[fda-grn863] |
| Starter | A lyophilized stock culture vial of the production strain starts a seed fermenter for each batch (T. reesei, GRN 863). |
Total time across the recorded steps: 3 days
What changes: A vial of the engineered fungus starts a small seed fermenter
Output: seed culture.
Microbes at work in this step
a new freeze-dried stock vial of the production strain starts each batch
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Precision fermentation is an industrial process, not a traditional ferment. A microbe given a gene for one animal protein, such as the milk protein β-lactoglobulin or egg-white ovalbumin, is grown in a steel fermenter and secretes that protein into the broth. The protein is then separated from the cells, purified, concentrated and spray-dried, so the food is one purified protein, not the microbe. Made in 5 steps over 3 days. The longest step, grow the strain in the main fermenter, takes at least 3 days (Beck F 2025). Trichoderma reesei and Komagataella phaffii do most of the fermenting.
| Main step | at least 3 daysReported[beck2025] | Grow the strain in the main fermenter |
|---|---|---|
| Acidity | pH 6–8Set[fda-grn863] | Spray-dry to a powder |
Unlike mycoprotein or Solein, where the whole microbe is eaten, the microbe here is only a factory; it is removed and only one purified protein is kept.
A milk protein made by fermentation is still a milk allergen. The FDA notes that β-lactoglobulin from fermentation must be labelled as containing protein derived from milk.
Every number is labelled with how it is known. How this atlas is made
The term precision fermentation is relatively new, although the underlying methods date from the 1980s and chymosin made by engineered microbes was the first genetically engineered food product to get GRAS status, in 1990 [s1]. The FDA answered "no questions" on 25 Mar 2020 to the notice for β-lactoglobulin from Trichoderma reesei [fda-grn863-letter]. Myoglobin from P. pastoris (GRN 1001) received "no questions" on 3 Dec 2021 [fda-grn].
