Background Cultured meat has emerged as a breakthrough technology for the global food
industry, which was considered as a potential solution to mitigate serious environmental …

For thousands of years, the yeast Saccharomyces cerevisiae (S. cerevisiae) has served as a
cell factory for the production of bread, beer, and wine. In more recent years, this yeast has …

Filamentous fungi are critical in the transition to a more sustainable food system. While
genetic modification of these organisms has promise for enhancing the nutritional value …

Soy leghemoglobin is a key food additive that imparts meaty flavor and color to meat
analogs. Here, a Pichia pastoris strain capable of high-yield secretory production of …

Eukaryotic cells are used as cell factories to produce and secrete multitudes of recombinant
pharmaceutical proteins, including several of the current top-selling drugs. Due to the …

Yeast is very well known eukaryotic organism for its remarkable biodiversity and extensive
industrial applications. Saccharomyces cerevisiae is one of the most widely used …

Food additives and colorants are extensively used in the food industry to improve food
quality and safety during processing, storage and packing. Sourcing of these molecules is …

Concerns regarding food security arise from population growth, global warming, and
reduction in arable land. With advances in synthetic biology, food production by microbes is …

Food is essential to provide energy for human cellular metabolism, and is usually made from
plants or animals. Beside plants and animals, other important food sources are made by …

By exploiting versatile P450 enzymes, whole‐cell biocatalysis can be performed to
synthesize valuable compounds in Escherichia coli. However, the insufficient supply of …