[Microbial production of food compounds with carbon dioxide and derived low-carbon molecules as substrates].
Sheng Wu Gong Cheng Xue Bao
; 40(8): 2731-2746, 2024 Aug 25.
Article
en Zh
| MEDLINE
| ID: mdl-39174479
ABSTRACT
The construction and optimization of microbial cell factories are crucial steps and key technologies in achieving green biomanufacturing. As concern has been aroused regarding the excessive carbon dioxide (CO2) emissions and food security, a new and promising research field, microbial conversion of CO2 into food compounds, has emerged. The research in this field not only holds significant implications for achieving the carbon peaking and carbon neutrality goals but also plays a role in maintaining food security. This paper provides a comprehensive review and outlook of the research on utilizing CO2 and its derived low-carbon chemicals for the production of food compounds, focusing on the production of glucose, sugar derivatives, and single-cell proteins and the development of artificial CO2 fixation pathways.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Dióxido de Carbono
/
Glucosa
Idioma:
Zh
Revista:
Sheng Wu Gong Cheng Xue Bao
Asunto de la revista:
BIOTECNOLOGIA
Año:
2024
Tipo del documento:
Article
País de afiliación:
China