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dc.contributor.authorArun, K B-
dc.contributor.authorAnoopkumar, A N-
dc.contributor.authorSindhu, R-
dc.contributor.authorBinod, P-
dc.contributor.authorAneesh, E M-
dc.contributor.authorMadhavan, A-
dc.contributor.authorAwasthi, M K-
dc.identifier.citationSystems Microbiology and Biomanufacturing;3(1):137-149en_US
dc.description.abstractProblems 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.en_US
dc.subjectSynthetics biologyen_US
dc.subjectCell factoryen_US
dc.subjectMetabolic engineeringen_US
dc.subjectFood ingredientsen_US
dc.titleSynthetic Biology for Sustainable Food Ingredients Production: Recent Trendsen_US
Appears in Collections:2023

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