Related Experiment Video
Updated: Jun 10, 2026

High-throughput Saccharification Assay for Lignocellulosic Materials
Published on: July 3, 2011
Artificially screened and rationally constructed lignocellulose-transforming microorganisms for producing food
Jiani Yang1, Shuang Zhang2, Xinxin Fan2
1College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
Abstract:
Lignocellulosic biomass (LCB) constitutes a significant portion of terrestrial biomass, and the challenge of disposing of LCB cost-effectively and environmentally friendly is considerable. The food industry is experiencing increasing demand for sustainable, eco-friendly raw materials. There is growing interest in researching the microbial bioconversion of sugar-rich LCB into food ingredients. Utilizing LCB for food ingredient production increases economic value and aligns with diverse manufacturing concepts in the food sector. This review provides an overview of recent advancements in microorganisms capable of converting LCB into food ingredients through artificial screening. The application of rationally designed high-performance engineered strains and microbial consortia for producing food ingredients was investigated, thus offering a unique microbial technology perspective for the high-value utilization of LCB in sustainable food ingredient production. Additionally, the review discusses the current limitations and future directions concerning the microorganisms used for the bioconversion of LCB into food ingredients.
More Related Videos
11:31High-throughput Screening of Recalcitrance Variations in Lignocellulosic Biomass: Total Lignin, Lignin Monomers, and Enzymatic Sugar Release
Published on: September 15, 2015
14:53Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
Related Concept Videos
Production of Organic Acids
Microbes in Food Production
Bioreactor Controls-III
Production of Alcohol
Microbes in the Production of Fermented Foods
Microorganisms in Agriculture and Food industry