Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/4444
Title: Synthetic Biology for Sustainable Food Ingredients Production: Recent Trends
Authors: Arun, K B
Anoopkumar, A N
Sindhu, R
Binod, P
Aneesh, E M
Madhavan, A
Awasthi, M K
Keywords: Synthetics biology
Cell factory
Metabolic engineering
Food ingredients
Issue Date: Jan-2023
Publisher: Springer
Citation: Systems Microbiology and Biomanufacturing;3(1):137-149
Abstract: 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 efcient 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 ofering possible resolutions to high-quality food synthesis. This review describes the impact of synthetic biology for the microbial synthesis of various food ingredients production.
Appears in Collections:2023

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