Globally, microalgae are gaining attention due to their high nutritional value and broad application in the pharmaceutical, nutraceutical, food, cosmetics, bio-fertilizer, and biofuel industries. Microalgal-based foods have been shown a positive impact on human health by acting as antioxidants, antimicrobials, anti-inflammatory agents, and antiviral agents. Scale-up, production cost, and safety issues are the significant challenges in microalgae product commercialization. However, various techniques have been developed to overcome these challenges and to produce microalgae bio-products in a high amount and make them safe for human and animals use. Recently, multiple techniques such as metabolic and genetic engineering have emerged to overcome these limitations. The present review focused on the application of these engineering tools to improve biomass yield and nutrient quality in microalgae. However, these tools are proved to be very effective in enhancing the nutrients in microalgae. Limited success has been achieved to improve the quality at the industrial level.
Formation of the mycelial pellet in submerged cultivation of Streptomycetes is unwanted in industrial fermentation processes as it imposes mass transfer limitations, changes in the rheology of a medium, and affects the production of secondary metabolites. Though detailed information is not available about the factors involved in regulating mycelial morphology but it is studied that culture conditions and genetic information of strain play a key role. Moreover, the proteomic study has revealed the involvement of low molecular weight proteins such as; DivIVA, FilP, ParA, Scy, and SsgA proteins in apical growth and branching of hyphae which results in the establishment of the mycelial network. The present study proposes the mechanism of pellet formation of Streptomyces toxytricini (NRRL B-5426) with the help of microscopic and proteomic analysis. The microscopic analysis revealed that growing hyphae followed a certain organized path of growth and branching, which was further converted into the pellet, and proteomic analysis revealed the production of low molecular weight proteins, which possibly participate in the regulation of pellet morphology.
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