Bai Zhenmin, Guo Shuyuan, Yang Yiqun, Zhuang Zhoukang, Cao Wenbing, Yang Yan, Yu Tao, Tang Hongting
China BlueChemical Ltd., Beijing 100029, China.
Carbon Neutrality and Food Security Cross-Innovation Joint Laboratory, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, Guangdong, China.
Sheng Wu Gong Cheng Xue Bao. 2024 Aug 25;40(8):2731-2746. doi: 10.13345/j.cjb.240164.
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) emissions and food security, a new and promising research field, microbial conversion of CO 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 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 fixation pathways.
微生物细胞工厂的构建与优化是实现绿色生物制造的关键步骤和核心技术。随着人们对二氧化碳（CO）过量排放和粮食安全问题的关注日益增加，一个新兴且有前景的研究领域——将CO微生物转化为食品化合物应运而生。该领域的研究不仅对实现碳达峰和碳中和目标具有重要意义，还在维护粮食安全方面发挥着作用。本文全面综述并展望了利用CO及其衍生的低碳化学品生产食品化合物的研究，重点关注葡萄糖、糖衍生物和单细胞蛋白的生产以及人工CO固定途径的开发。
