气候变化领域集成服务门户(CCPortal): Microbial lipids for foods

CCPortal

DOI	10.1016/j.tifs.2021.10.014
	Microbial lipids for foods
	Ghazani, Saeed M.; Marangoni, Alejandro G.
发表日期	2022
ISSN	0924-2244
EISSN	1879-3053
起始页码	593
结束页码	607
卷号	119
英文摘要	Background: Population growth, climate change, and food shortage have led to increased demand for alternate sources of lipids to meet our food and energy needs. Oleaginous microorganisms such as yeasts, bacteria, microalgae, fungi, and thraustochytrids are good resources for producing lipids.Scope and approach: Many factors affect the amount and composition of lipid accumulation in microorganisms, such as genetic makeup and environmental conditions during growth, such as carbon and nitrogen sources, pH, temperature, and exposure to natural light in growing media. Food biotechnology advances such as improve-ments in fermentation technology, genetic and metabolic engineering of oleaginous microorganisms, and the use of low-cost carbon sources, such as food and agricultural waste materials, make lipid production using microbial sources more feasible.Key findings and conclusions: Microbial lipid production has some unique benefits for the production of specialty fats and oils, including cocoa butter equivalents, polyunsaturated fatty acid oils and biosurfactants. Moreover, microbial oil production has advantages over plant and marine oils, including lower cultivation costs and the ability to engineer oil structure and thus functionality using genetic modification. Microbial oils production allows for the production of more sustainable and safer oils, without pesticides, herbicides or heavy metals, year-round with a small footprint and without the need for land.
英文关键词	Microbial lipids; Yeast oils; Algal oils; Bacterial oils; Biosurfactants; Cocoa butter equivalents
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000789653500012
来源期刊	TRENDS IN FOOD SCIENCE & TECHNOLOGY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/280972
作者单位	University of Guelph
推荐引用方式 GB/T 7714	Ghazani, Saeed M.,Marangoni, Alejandro G.. Microbial lipids for foods[J],2022,119.
APA	Ghazani, Saeed M.,&Marangoni, Alejandro G..(2022).Microbial lipids for foods.TRENDS IN FOOD SCIENCE & TECHNOLOGY,119.
MLA	Ghazani, Saeed M.,et al."Microbial lipids for foods".TRENDS IN FOOD SCIENCE & TECHNOLOGY 119(2022).