Pichia pastoris and the Casein Factory: Construction of a secretory system for bovine caseins using Pichia pastoris as expression host

Milk proteins, specifically caseins, play an important role in the nutritional and functional properties of dairy products. Traditionally, these proteins are obtained from cow's milk, but they can also be produced using microorganisms through a process called precision fermentation.
This PhD research investigated the production of the four main bovine caseins using the yeast Pichia pastoris, with the aim of achieving their secretion into the culture medium to facilitate protein recovery and purification. However, production and secretion proved challenging. The research explored different strategies to improve casein production and secretion and investigated factors that may limit these processes, including protein degradation.
The findings provide a better understanding of the challenges involved in producing milk proteins without animals and identify possible directions for improving the process. This knowledge can contribute to the future development of more sustainable dairy alternatives with properties similar to conventional dairy products.