微生物利用CO2及其低碳衍生物为原料制备粮食类产物的研究进展

Microbial production of food compounds with carbon dioxide and derived low-carbon molecules as substrates

摘要:

微生物细胞工厂的构建和优化是实现绿色生物制造的重要环节和关键技术。现阶段，过量二氧化碳(CO₂)排放和粮食短缺等问题已经引起了广泛关注，这促进了利用人工微生物将CO₂转化为粮食类化合物这一新兴研究方向的发展。该领域的研究不仅有助于实现“双碳”目标，也对维护粮食安全具有重大意义。本文主要围绕葡萄糖、糖类衍生物、单细胞蛋白的生物合成及人工碳固定途径的开发及应用等方面，对直接或者间接利用CO₂制备粮食类化合物的研究进展进行了综述和展望。

Abstract:

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 (CO₂) emissions and food security, a new and promising research field, microbial conversion of CO₂ 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 CO₂ 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 CO₂ fixation pathways.