Metathesis of butadiene rubber for the sustainable production of polyesters and polyols

Autor: Burelo, Manuel, Yau, Alice Y., Gutiérrez, Selena, Cruz-Morales, Jorge A., Luna-Barcenas, Gabriel, Treviño-Quintanilla, Cecilia D.

Publikováno v: In Polymer Degradation and Stability September 2024 227

Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit

Autor: Vayu Maini Rekdal, Casper R. B. van der Luijt, Yan Chen, Ramu Kakumanu, Edward E. K. Baidoo, Christopher J. Petzold, Pablo Cruz-Morales, Jay D. Keasling

Publikováno v: Nature Communications, Vol 15, Iss 1, Pp 1-18 (2024)

Abstract Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools

Externí odkaz: https://doaj.org/article/8a9298b61ad143ee91c7a17fb92f654d

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Autor: Kothe, Caroline Isabel, Carøe, Christian, Mazel, Florent, Zilber, David, Cruz-Morales, Pablo, Mohellibi, Nacer, Evans, Joshua D.

Publikováno v: In Food Research International August 2024 189

Argonaute and Dicer are essential for communication between Trichoderma atroviride and fungal hosts during mycoparasitism

Autor: Eli Efrain Enriquez-Felix, Camilo Pérez-Salazar, José Guillermo Rico-Ruiz, Ana Calheiros de Carvalho, Pablo Cruz-Morales, José Manuel Villalobos-Escobedo, Alfredo Herrera-Estrella

Publikováno v: Microbiology Spectrum, Vol 12, Iss 4 (2024)

ABSTRACTTrichoderma species are known for their mycoparasitic activity against phytopathogenic fungi that cause significant economic losses in agriculture. During mycoparasitism, Trichoderma spp. recognize molecules produced by the host fungus and re

Externí odkaz: https://doaj.org/article/d254af57a0914731b566747eee1f219f

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion.

Autor: Maini Rekdal V; Department of Bioengineering, University of California Berkeley, Berkeley, CA, USA.; Miller Institute for Basic Research in Science, University of California Berkeley, Berkeley, CA, USA.; Joint BioEnergy Institute, Emeryville, CA, USA., Villalobos-Escobedo JM; Department of Plant and Microbial Biology, University of California Berkeley, Berkeley, CA, USA.; Environmental Genomics and Systems Biology Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA.; Tecnológico de Monterrey, Institute for Obesity Research, Monterrey, Nuevo León, Mexico., Rodriguez-Valeron N; ALCHEMIST Explore, Research and Development, Alchemist Aps, Copenhagen, Denmark.; Basque Culinary Center, Mondragon Universitatea, Donostia, Gipuzkoa, Spain., Olaizola Garcia M; ALCHEMIST Explore, Research and Development, Alchemist Aps, Copenhagen, Denmark., Prado Vásquez D; ALCHEMIST Explore, Research and Development, Alchemist Aps, Copenhagen, Denmark., Rosales A; Joint BioEnergy Institute, Emeryville, CA, USA.; Department of Chemical and Biomolecular Engineering, University of California Berkeley, Berkeley, CA, USA., Sörensen PM; Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, USA., Baidoo EEK; Joint BioEnergy Institute, Emeryville, CA, USA.; Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Calheiros de Carvalho A; Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark., Riley R; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Lipzen A; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., He G; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Yan M; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Haridas S; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Daum C; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Yoshinaga Y; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Ng V; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Grigoriev IV; Department of Plant and Microbial Biology, University of California Berkeley, Berkeley, CA, USA.; Environmental Genomics and Systems Biology Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA.; US Department of Energy Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, USA., Munk R; ALCHEMIST Explore, Research and Development, Alchemist Aps, Copenhagen, Denmark., Wijaya CH; Department of Food Science and Technology, Faculty of Agricultural Engineering, IPB University (Bogor Agricultural University), Dramaga, Indonesia., Nuraida L; Department of Food Science and Technology, Faculty of Agricultural Engineering, IPB University (Bogor Agricultural University), Dramaga, Indonesia., Damayanti I; Department of Food Science and Technology, Faculty of Agricultural Engineering, IPB University (Bogor Agricultural University), Dramaga, Indonesia., Cruz-Morales P; Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark., Keasling JD; Department of Bioengineering, University of California Berkeley, Berkeley, CA, USA. keasling@berkeley.edu.; Joint BioEnergy Institute, Emeryville, CA, USA. keasling@berkeley.edu.; Department of Chemical and Biomolecular Engineering, University of California Berkeley, Berkeley, CA, USA. keasling@berkeley.edu.; Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA. keasling@berkeley.edu.; Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs. Lyngby, Denmark. keasling@berkeley.edu.; California Institute of Quantitative Biosciences (QB3), University of California Berkeley, Berkeley, CA, USA. keasling@berkeley.edu.

Publikováno v: Nature microbiology [Nat Microbiol] 2024 Oct; Vol. 9 (10), pp. 2666-2683. Date of Electronic Publication: 2024 Aug 29.