Synthetic Biology for Precision Fermentation of the Functional Food Ingredient Tagatose

Important results from the project

We have successfully developed genetic tools and constructed a yeast strain capable of producing tagatose from lactose in whey. The yeast strain was cultivated in lab-scale bioreactors using industrial whey as substrate. The process exceeded the set production targets, demonstrating strong potential for industrial-scale application. The results have provided a solid foundation for several new project proposals and have enabled both new and expanded collaborations with external partners.

Expected long term effects

The project has successfully demonstrated that fermentation-based tagatose production is feasible at the lab scale. The results provide a solid foundation for the next step – scaling up to pilot and industrial levels to evaluate production costs and environmental impact. A successful scale-up could enable cost-effective production of tagatose as a healthier sugar alternative and strengthen sustainable, fermentation-based food production in Sweden and beyond.

Approach and implementation

We first recruited a researcher for genetic tool development, and later another researcher was hired to support the optimization of the fermentation process. Through iterative strain engineering, a yeast strain was developed that demonstrated improved tagatose production from lactose in industrial whey in a 2-liter bioreactor, according to the project´s objective. Strong team spirit and flexible problem solving contributed to the success of the project despite some technical challenges.