Synthetic biology for sustainable food ingredients production: recent trends
- Title
- Synthetic biology for sustainable food ingredients production: recent trends
- Creator
- Arun K.B.; Anoopkumar A.N.; Sindhu R.; Binod P.; Aneesh E.M.; Madhavan A.; Awasthi M.K.
- Description
- 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. 2022, Jiangnan University.
- Source
- Systems Microbiology and Biomanufacturing, Vol-3, No. 1, pp. 137-149.
- Date
- 2023-01-01
- Publisher
- Springer
- Subject
- Cell factory; Fermentation; Food ingredients; Metabolic engineering; Synthetics biology
- Coverage
- Arun K.B., Rajiv Gandhi Centre for Biotechnology, Jagathy, Kerala, Thiruvananthapuram, 695 014, India, Department of Life Sciences, CHRIST (Deemed to be University), Karnataka, Bengaluru, 560029, India; Anoopkumar A.N., Department of Zoology, Centre for Research in Emerging Tropical Diseases (CRET-D), University of Calicut, Kerala, Malappuram, India; Sindhu R., Department of Food Technology, T K M Institute of Technology, Kerala, Kollam, 691 505, India; Binod P., Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Kerala, Trivandrum, 695 019, India; Aneesh E.M., Department of Zoology, Centre for Research in Emerging Tropical Diseases (CRET-D), University of Calicut, Kerala, Malappuram, India; Madhavan A., Rajiv Gandhi Centre for Biotechnology, Jagathy, Kerala, Thiruvananthapuram, 695 014, India, School of Biotechnology, Amrita Vishwa Vidyapeetham, Kerala, Amritapuri, India; Awasthi M.K., College of Natural Resources and Environment, Northwest A & F University, Shaanxi, Yangling, 712 100, China
- Rights
- Restricted Access
- Relation
- ISSN: 26627655
- Format
- Online
- Language
- English
- Type
- Review
Collection
Citation
Arun K.B.; Anoopkumar A.N.; Sindhu R.; Binod P.; Aneesh E.M.; Madhavan A.; Awasthi M.K., “Synthetic biology for sustainable food ingredients production: recent trends,” CHRIST (Deemed To Be University) Institutional Repository, accessed February 24, 2025, https://archives.christuniversity.in/items/show/21475.