Funding Information: This work was funded by the Novo Nordisk Foundation within the framework of the Fermentation-based Biomanufacturing Initiative (FBM), grant number: NNF17SA0031362. Furthermore, the authors gratefully acknowledge the PhD students Jorge Viana, Suchintan Mondal and technician Nuno Costa (Universidade NOVA de Lisboa, Faculdade de Ciências e Tecnologia (FCT)), for their help in sample preparatio...