Sumin Cho , Seok Yeong Jung , Hyunmin Eun , Sang Yup Lee
{"title":"Precision fermentation for producing food ingredients","authors":"Sumin Cho , Seok Yeong Jung , Hyunmin Eun , Sang Yup Lee","doi":"10.1016/j.cofs.2024.101242","DOIUrl":null,"url":null,"abstract":"<div><div>Fermentation has been crucial in human history, evolving in meaning with advances in biotechnology. Advancements in synthetic biology and metabolic engineering have led to the emergence of precision fermentation, which involves using metabolically engineered microbes to produce functional ingredients from simple carbon sources under precisely controlled conditions. These technologies have the potential to develop sustainable platforms for producing food ingredients, which could help address food crisis issues. This review discusses how systems metabolic engineering can be applied to precision fermentation-based production of food ingredients in microbial hosts, with a particular focus on the production of flavoring and coloring agents. Additionally, the development of optimal downstream processing techniques for each product category is also examined.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101242"},"PeriodicalIF":8.9000,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324001206","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Fermentation has been crucial in human history, evolving in meaning with advances in biotechnology. Advancements in synthetic biology and metabolic engineering have led to the emergence of precision fermentation, which involves using metabolically engineered microbes to produce functional ingredients from simple carbon sources under precisely controlled conditions. These technologies have the potential to develop sustainable platforms for producing food ingredients, which could help address food crisis issues. This review discusses how systems metabolic engineering can be applied to precision fermentation-based production of food ingredients in microbial hosts, with a particular focus on the production of flavoring and coloring agents. Additionally, the development of optimal downstream processing techniques for each product category is also examined.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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