Cofactor Engineering Drives Natural Product Synthesis

被引：0
|
作者：
ZHOU Yongjin
机构：
[1] DalianInstituteofChemicalPhysics(DICP)oftheChineseAcademyofSciences(CAS)
来源：
Bulletin of the Chinese Academy of Sciences | 2022年 / 36卷 / 02期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）];
学科分类号：
0836 ; 090102 ;
摘要：
<正>In the past decade, advances in synthetic biology paved the way toward the sustainable synthesis of complex natural products.The baking yeast Saccharomyces cerevisiae has been widely used in food industry and has become one of the main platforms for building cell factories due to its robustness, convenient cellular engineering, and reliable safety.
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