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Other from USA
Brazzein is a small, very sweet protein first found in the fruit of the West African plant Pentadiplandra brazzeana. In precision fermentation an engineered yeast, Komagataella phaffii, carries the brazzein gene and secretes the protein into its broth, which is then filtered, purified and dried to a powder. It is a boundary entry, since the yeast makes one protein and nothing is soured or turned to alcohol.
| Engineered Komagataella phaffii strain carrying the brazzein gene | The FDA-reviewed ingredient used strain P-BRZ-013, derived from K. phaffii BG10[fda-grn1142] |
| Growth medium with glycerol, then a methanol feed | Lab fed-batch recipe; industrial media are not published[ravn2026] |
| Sodium chloride and sodium acetate | May be added to the finished powder as stabilisers[fda-grn1142] |
| Starter | defined culture: engineered Komagataella phaffii |
Total time across the recorded steps: 2 days
What changes: Yeast multiplies on glycerol in a stirred, aerated tank
Output: dense yeast culture.
Microbes at work in this step
yeast multiplies to a dense culture
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
Brazzein is a small, very sweet protein first found in the fruit of the West African plant Pentadiplandra brazzeana. In precision fermentation an engineered yeast, Komagataella phaffii, carries the brazzein gene and secretes the protein into its broth, which is then filtered, purified and dried to a powder. It is a boundary entry, since the yeast makes one protein and nothing is soured or turned to alcohol. Made in 4 steps over 2 days. The longest step, grow the yeast on glycerol, takes 29 h (Ravn J 2026) and runs at 30 °C (Ravn J 2026). Komagataella phaffii does most of the fermenting.
| Main step | 29 hReported[ravn2026] | Grow the yeast on glycerol |
|---|---|---|
| Temperature | 30 °CReported[ravn2026] | Grow the yeast on glycerol |
| Acidity | pH 6Reported[ravn2026] | Grow the yeast on glycerol |
Unlike traditional ferments, the yeast is a factory for one plant protein. The yeast is separated out and the protein is purified. The maker's specification still sets limits for microorganisms, including no Salmonella in 10 g.
FDA had no questions about the maker's conclusion that it is generally recognised as safe as a general-purpose sweetener (GRN 1142), and its letter says this is not an affirmation of that status. The notice excludes infant formula, foods intended for infants and foods under USDA jurisdiction. A 90-day rat study found no adverse effects at up to 2000 mg/kg body weight a day, the highest dose tested. The lab method feeds methanol, a flammable liquid that can damage the optic nerve and cause blindness, so this is a lab process and not a home recipe.
Every number is labelled with how it is known. How this atlas is made
FDA GRAS notice GRN 1142 (Oobli): received 18 April 2023, closed with a no-questions letter on 11 March 2024, for the 53-amino-acid form brazzein-53. A supplement received 5 August 2024 moved production to strain P-BRZ-336 for the 54-amino-acid form; the inventory lists a supplemental letter dated 2 September 2025.
