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Updated: Jan 16, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
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合成自营酵母可以通过综合途径和工艺设计,从CO2中产生高水平的伊塔康酸

Özge Ata1,2, Lisa Lutz1,2, Michael Baumschabl1,2

  • 1BOKU University, Vienna, Institute of Microbiology and Microbial Biotechnology, Department of Biotechnology and Food Science 1190 Vienna Austria oezge.ata@boku.ac.at.

Green chemistry : an international journal and green chemistry resource : GC
|September 26, 2025
PubMed
概括

在这项研究中,Komagataella phaffii被设计成直接从二氧化碳 (CO2) 中产生伊塔康酸. 这种合成自营酵母获得了显著的标位,证明了使用二氧化碳作为原料的可持续生物工艺.

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