[Microbial production of food compounds with carbon dioxide and derived low-carbon molecules as substrates].

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  • Additional Information
    • Source:
      Publisher: Ke xue chu ban she Country of Publication: China NLM ID: 9426463 Publication Model: Print Cited Medium: Internet ISSN: 1872-2075 (Electronic) Linking ISSN: 10003061 NLM ISO Abbreviation: Sheng Wu Gong Cheng Xue Bao Subsets: MEDLINE
    • Publication Information:
      Original Publication: Beijing : Ke xue chu ban she,
    • Subject Terms:
      Carbon Dioxide*/metabolism ; Glucose*/metabolism; Carbon/metabolism ; Carbon/chemistry ; Industrial Microbiology/methods ; Bacteria/metabolism
    • 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 (CO 2 ) emissions and food security, a new and promising research field, microbial conversion of CO 2 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 CO 2 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 CO 2 fixation pathways.
    • Contributed Indexing:
      Keywords: carbon dioxide; food compounds; low-carbon chemicals; single-cell protein; sugars
    • Accession Number:
      142M471B3J (Carbon Dioxide)
      IY9XDZ35W2 (Glucose)
      7440-44-0 (Carbon)
    • Publication Date:
      Date Created: 20240822 Date Completed: 20240822 Latest Revision: 20240822
    • Publication Date:
      20240823
    • Accession Number:
      10.13345/j.cjb.240164
    • Accession Number:
      39174479