酿酒酵母
发酵
突变
食品科学
酵母
化学
生物化学
野生型
酵母菌
生物
生物技术
突变体
基因
作者
Seung-Hwan Do,T S Lee,Sun‐Ki Kim
出处
期刊:Journal of Microbiology and Biotechnology
[Journal of Microbiology and Biotechnology]
日期:2024-07-31
标识
DOI:10.4014/jmb.2405.05027
摘要
Single-cell protein (SCP) derived from microorganisms is widely recognized as a viable alternative protein source for the future. Nevertheless, the commercialization of yeast-based SCP is hampered by its relatively low protein content. Therefore, this study aimed to enhance the protein content of
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