Rhodotorula Yeasts as Potential Chassis for Sustainable Food Biotechnology.

IF 5.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-07-23 DOI:10.1021/acs.jafc.5c05298

Xiaochun Zheng,Rodrigo Ledesma-Amaro,Zongbao Kent Zhao,Yanan Wang,Xin-Qing Zhao,Xiaobing Yang

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Abstract

Microbial production offers a promising alternative to traditional food production. Red yeasts, which are characterized by fast growth, robustness, and a broad substrate range, have been explored for the production of value-added products such as lipids, carotenoids, enzymes, and sugar alcohols. Particularly, Rhodotorula spp. are of great interest for the valorization of waste generated during food processing. However, metabolic engineering of red yeasts has been hindered by insufficient multiomics information mining, an inefficient genetic enabling toolbox, and less-understood unique metabolic features. This review provides an overview of red yeasts, including developments in multiomics biology, the creation of cell factories for food ingredient production, advances in the enabling toolbox of synthetic biology and metabolic engineering, and the potential of recycling food waste into valuable products. In addition, we also discuss the remaining challenges and prospective future priorities in exploring red yeasts as cell factories.

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红曲酵母作为可持续食品生物技术的潜在基础。

微生物生产为传统食品生产提供了一个有希望的替代方案。红酵母的特点是生长快、健壮、底物范围广，已被探索用于生产增值产品，如脂类、类胡萝卜素、酶和糖醇。特别地，红霉菌对食品加工过程中产生的废物的增值有很大的兴趣。然而，红酵母的代谢工程一直受到多组学信息挖掘不足、低效的遗传使能工具箱和不太了解的独特代谢特征的阻碍。本文综述了红酵母的研究进展，包括多组学生物学的发展，用于食品原料生产的细胞工厂的创建，合成生物学和代谢工程工具箱的进展，以及将食物垃圾回收为有价值产品的潜力。此外，我们还讨论了探索红色酵母作为细胞工厂的剩余挑战和未来的优先事项。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.