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Other from USA
Lactoferrin is an iron-binding protein found in small amounts in cow's milk. In precision fermentation an engineered yeast, Komagataella phaffii, carries the cow's lactoferrin gene and secretes the protein, which is separated from the yeast, purified and spray-dried. It is a boundary entry, since the yeast makes one protein and nothing is soured or turned to alcohol.
| Engineered Komagataella phaffii carrying the bovine lactoferrin gene | TurtleTree's strain M020 carries two copies of the gene, codon-optimised for the yeast[fda-grn1219] |
| Buffered growth medium, then methanol to induce | Lab recipe (BMMY medium at pH 6.0); industrial media are not published[iglesias2016] |
| Starter | The production strain, Komagataella phaffii M020 (TurtleTree), is engineered to carry the bovine lactoferrin gene and is grown in the fermenter. |
Total time across the recorded steps: 4 days
What changes: Engineered yeast multiplies in a warm, aerated fermenter
Output: yeast culture.
Microbes at work in this step
yeast multiplies
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
Lactoferrin is an iron-binding protein found in small amounts in cow's milk. In precision fermentation an engineered yeast, Komagataella phaffii, carries the cow's lactoferrin gene and secretes the protein, which is separated from the yeast, purified and spray-dried. It is a boundary entry, since the yeast makes one protein and nothing is soured or turned to alcohol. Made in 4 steps over 4 days. The longest step, add methanol so the yeast makes lactoferrin, takes 3 days (Iglesias-Figueroa B 2016). Komagataella phaffii does most of the fermenting.
| Main step | 3 daysReported[iglesias2016] | Add methanol so the yeast makes lactoferrin |
|---|---|---|
| Temperature | 30 °CReported[iglesias2016] | Grow the yeast |
| Acidity | pH 6Reported[iglesias2016] | Grow the yeast |
Unlike traditional ferments, the yeast is a factory for one milk protein, which is purified out after the yeast is spun and filtered off. Unlike lactoferrin from milk, no cow is involved.
The protein has the same amino-acid sequence as cow's milk lactoferrin, so it can trigger milk allergy and must be labelled as a milk allergen. FDA had no questions about TurtleTree's notice (GRN 1219). The lab method adds 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 notices: GRN 1219, TurtleTree (K. phaffii M020), received 30 September 2024 and closed with a no-questions letter on 7 May 2025; GRN 1284, All G (K. phaffii Ppas_337), closed with a no-questions letter on 25 March 2026.
