Lactic Acid Umami II-IV-B

Saccharomyces cerevisiae

Yeast

Tier IILactic Acid Umami

Target Trait

1.52×

fold-change

Lactic acid umami taste potentiation index

Technical Specifications

SKU

SS-F-UMA-696

Genomic Edits

GC Content

47.3-53.3%

Construct Length

2,814 bp

Promoter System

T7/SP6 cell-free

Expression System

Cell-free T7/SP6 in-vitro

Host Strain

Cell-free

Receptor Target

mGluR1 / TAS1R1-TAS1R3

IFI Score

152

Pathway Edits

ScLDHA L-lactate dehydrogenase A heterologous expression from Lactobacillus helveticus for de-novo lactic acid production in yeast fermentation
ScPDC1 pyruvate decarboxylase partial suppression (40%) to redirect pyruvate from ethanol pathway toward lactate via introduced LDHA
ScPGK1 phosphoglycerate kinase upregulation for enhanced glycolytic flux increasing pyruvate substrate supply to LDHA
ScJEN1 lactate transporter overexpression for lactic acid export and re-import cycling optimizing extracellular lactic acid for food matrix delivery

Key Interventions

Lactic acid umami potentiation via LDHA introduction and PDC suppression for yeast-derived lactic acid as mGluR1 potentiating organic acidPyruvate-to-lactate flux engineering targeting organic acid-mediated umami persistence in fermented food matricesGlycolytic flux amplification via PGK1 upregulation for sustained lactic acid production throughout yeast fermentation

IFI Subscale Profile

IFI Profile

IFI-S

—

IFI-U

152

IFI-B

—

IFI-K

—

IFI-C

—

IFI-P

—

IFI-A

—

IFI-F

—

Use Case

Yeast-based fermentation flavor ingredients where lactic acid contributes umami persistence and mouthfeel. Applicable to sourdough flavor concentrates, fermented condiment bases, and natural flavor extracts.

License

$749 · Tier II License

Includes full construct sequence, CRISPR guide designs, pathway edit specifications, flux balance analysis, and IFI validation data.

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