Volume 3, Issue 1

Search all Systems Microbiology and Biomanufacturing articles

January 2023

Food synthetic biology

Issue Editors:

Long Liu,
Jian Chen

12 articles in this issue

Food synthetic biology special issue: editorial introduction
Long Liu
Jian Chen
Editorial 02 January 2023 Pages: 1 - 1
Part of 1 collection:

Food Synthetic Biology
Engineering yeast for bio-production of food ingredients
Chunyang Cao
Jiaoqi Gao
Yongjin J. Zhou
Review 13 November 2022 Pages: 2 - 11
Part of 1 collection:

Food Synthetic Biology
Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review
Meng He
Haimin Jiang
Zhaofeng Li
Review 11 October 2022 Pages: 12 - 27
Part of 1 collection:

Food Synthetic Biology
Microbial chassis design and engineering for production of amino acids used in food industry
Jianli Wang
Wenjian Ma
Xiaoyuan Wang
Review 01 October 2022 Pages: 28 - 48
Part of 1 collection:

Food Synthetic Biology
Chitin oligosaccharides for the food industry: production and applications
Ran Zhang
Qiong Zhao
Liming Zhao
Review 08 September 2022 Pages: 49 - 74
Part of 1 collection:

Food Synthetic Biology
AI-assisted food enzymes design and engineering: a critical review
Xinglong Wang
Penghui Yang
Song Liu
Review 01 October 2022 Pages: 75 - 87
Part of 1 collection:

Food Synthetic Biology
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia
Loreni Chiring Phukon
Amit Kumar Rai
Review 01 September 2022 Pages: 88 - 109
Part of 1 collection:

Food Synthetic Biology
Functional food additives/ingredients production by engineered Corynebacterium glutamicum
Katarina Cankar
Nadja A. Henke
Volker F. Wendisch
Review Open access 14 October 2022 Pages: 110 - 121
Part of 1 collection:

Food Synthetic Biology
Metabolic engineering strategies for microbial utilization of C1 feedstocks
Jian Zhang
Liang Guo
Xiulai Chen
Review 19 September 2022 Pages: 122 - 136
Part of 1 collection:

Food Synthetic Biology
Synthetic biology for sustainable food ingredients production: recent trends
K. B. Arun
A. N. Anoopkumar
Mukesh Kumar Awasthi
Review 25 November 2022 Pages: 137 - 149
Part of 1 collection:

Food Synthetic Biology
Perspective on the use of synthetic biology in rudimentary food fermentations
Alexander da Silva Vale
Gilberto Vinícius de Melo Pereira
Carlos Ricardo Soccol
Review 08 September 2022 Pages: 150 - 165
Part of 1 collection:

Food Synthetic Biology
Engineering microalgae as the next-generation food
Anshu Baldia
Deepanshi Rajput
Kashyap Kumar Dubey
Review 22 October 2022 Pages: 166 - 178
Part of 1 collection:

Food Synthetic Biology

Volume 3, Issue 1

Food synthetic biology special issue: editorial introduction

Engineering yeast for bio-production of food ingredients

Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review

Microbial chassis design and engineering for production of amino acids used in food industry

Chitin oligosaccharides for the food industry: production and applications

AI-assisted food enzymes design and engineering: a critical review

Bioactive peptides in fermented foods and their application: a critical review

Functional food additives/ingredients production by engineered Corynebacterium glutamicum

Metabolic engineering strategies for microbial utilization of C1 feedstocks

Synthetic biology for sustainable food ingredients production: recent trends

Perspective on the use of synthetic biology in rudimentary food fermentations

Engineering microalgae as the next-generation food

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