Document Type
Oral Presentation
Location
Oxford Conference Center
Event Website
https://oxfordicsb.org/
Start Date
21-4-2026 8:30 AM
End Date
21-4-2026 10:00 AM
Description
Yeast are eukaryotic, single-celled microorganisms that are members of Kingdom Fungi, and in the world of dietary supplements, yeast qualify as a dietary ingredient as a botanical. During fermentation, yeast naturally produce byproducts that can be harvested, purified, and sold in a dietary supplement. Advances in biotechnology have allowed for genetic modification of yeast so that yeast can produce large quantities of native or non-native constituents during fermentation, effectively making yeast a “microbial factory” for various chemicals. Chemicals produced this way can qualify as a dietary ingredient as a constituent of a botanical. Relevant examples of past submitted notifications (public information) will be shown, as well as examples pulled from literature and industry marketing, to highlight this growing area of dietary supplements. This presentation will then focus on the scientific review process of a notification when the proposed NDI is manufactured using yeast as a “microbial factory” and will share best practices that can be used to support the identification of chemicals manufactured using yeast.
Recommended Citation
Fuller, Kaila and Yakes, Betsy Jean, "Yeast as a "Microbial Factory"" (2026). Oxford ICSB. 5.
https://egrove.olemiss.edu/icsb/2026_ICSB/Schedule/5
Publication Date
April 2026
Accessibility Status
Screen reader accessible, Searchable text
Included in
Yeast as a "Microbial Factory"
Oxford Conference Center
Yeast are eukaryotic, single-celled microorganisms that are members of Kingdom Fungi, and in the world of dietary supplements, yeast qualify as a dietary ingredient as a botanical. During fermentation, yeast naturally produce byproducts that can be harvested, purified, and sold in a dietary supplement. Advances in biotechnology have allowed for genetic modification of yeast so that yeast can produce large quantities of native or non-native constituents during fermentation, effectively making yeast a “microbial factory” for various chemicals. Chemicals produced this way can qualify as a dietary ingredient as a constituent of a botanical. Relevant examples of past submitted notifications (public information) will be shown, as well as examples pulled from literature and industry marketing, to highlight this growing area of dietary supplements. This presentation will then focus on the scientific review process of a notification when the proposed NDI is manufactured using yeast as a “microbial factory” and will share best practices that can be used to support the identification of chemicals manufactured using yeast.
https://egrove.olemiss.edu/icsb/2026_ICSB/Schedule/5
Comments
Kaila Fuller, Ph.D., is a chemist for the Office of Dietary Supplement Programs at the Food and Drug Administration. In this role, she is primarily responsible for reviewing the identity information provided by notifiers in new dietary ingredient notifications. She is also the subject matter expert for her office in proteins, peptides, and recombinant DNA technology. Prior to joining FDA, Kaila was a graduate student and postdoctoral researcher at the University of Alabama at Birmingham. During this time, she authored five published papers on the transient state kinetics of RNA polymerase I. Additionally, Kaila was the primary mentor of 3 graduate students and 2 undergraduate students.