Enzyme Production with Fungal Co-Cultures

Abstract

In the field of modern biotechnology, enzymatic production through co-cultures is presented as an innovative and promising strategy, capable of overcoming the limitations of traditional monoclonal cultures. Fermentation practices have been able to take advantage of the natural synergy between various microorganisms, but their targeted application to obtain specific enzymes is a recent development. While this technique offers great potential, it also presents significant challenges that need to be addressed for its successful implementation. These include the control of microbial interactions, the optimization of culture conditions and the scalability of processes, which face both technical and economic difficulties. Despite these challenges, the prospects for co-crops are very optimistic. Continuous advances in synthetic biology, consortia engineering and modelling technologies will overcome these obstacles and position co-cultures as a fundamental tool in industrial biotechnology. In this way, they are expected to contribute to more efficient, sustainable and profitable enzyme production. The objective of this article is to detail the most relevant studies on enzyme production using co-cultures. To this end, an exhaustive review of the scientific literature will be carried out, identifying the production potential of this technique and exploring its applications in various industrial areas.