Harnessing bioengineered microbes as a versatile platform for space nutrition.

Autor: Llorente B; ARC Center of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW, 2109, Australia. briardo.llorente@mq.edu.au.; School of Natural Sciences, Macquarie University, Sydney, NSW, 2109, Australia. briardo.llorente@mq.edu.au., Williams TC; ARC Center of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW, 2109, Australia.; School of Natural Sciences, Macquarie University, Sydney, NSW, 2109, Australia., Goold HD; ARC Center of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW, 2109, Australia.; School of Natural Sciences, Macquarie University, Sydney, NSW, 2109, Australia.; New South Wales Department of Primary Industries, Orange, NSW, 2800, Australia., Pretorius IS; ARC Center of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW, 2109, Australia., Paulsen IT; ARC Center of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW, 2109, Australia.; School of Natural Sciences, Macquarie University, Sydney, NSW, 2109, Australia.
Jazyk: angličtina
Zdroj: Nature communications [Nat Commun] 2022 Oct 19; Vol. 13 (1), pp. 6177. Date of Electronic Publication: 2022 Oct 19.
DOI: 10.1038/s41467-022-33974-7
Abstrakt: Human enterprises through the solar system will entail long-duration voyages and habitation creating challenges in maintaining healthy diets. We discuss consolidating multiple sensory and nutritional attributes into microorganisms to develop customizable food production systems with minimal inputs, physical footprint, and waste. We envisage that a yeast collection bioengineered for one-carbon metabolism, optimal nutrition, and diverse textures, tastes, aromas, and colors could serve as a flexible food-production platform. Beyond its potential for supporting humans in space, bioengineered microbial-based food could lead to a new paradigm for Earth's food manufacturing that provides greater self-sufficiency and removes pressure from natural ecosystems.
(© 2022. The Author(s).)
Databáze: MEDLINE
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