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Synthetic biology for sustainable food ingredients production:recent trends 被引量:2
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作者 K.B.Arun a.n.anoopkumar +4 位作者 Raveendran Sindhu Parameswaran Binod Embalil Mathachan Aneesh Aravind Madhavan Mukesh Kumar Awasthi 《Systems Microbiology and Biomanufacturing》 2023年第1期137-149,共13页
Problems with food security result from increased population,global warming,and decrease in cultivable land.With the advancements in synthetic biology,microbial synthesis of food is considered to be an efficient alter... Problems with food security result from increased population,global warming,and decrease in cultivable land.With the advancements in synthetic biology,microbial synthesis of food is considered to be an efficient alternate approach that could permit quick food biosynthesis in an eco-friendly method.Furthermore,synthetic biology can be assumed to the synthesis of healthy or specially designed food components like proteins,lipids,amino acids and vitamins and widen the consumption of feedstocks,thus offering possible resolutions to high-quality food synthesis.This review describes the impact of synthetic biology for the microbial synthesis of various food ingredients production. 展开更多
关键词 Synthetics biology Cell factory Metabolic engineering Food ingredients FERMENTATION
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