Advances in Synthetic Biology-driven Research on High-quality Yeast Protein

doi:10.13560/j.cnki.biotech.bull.1985.2025-0760

Abstract

Abstract:

Yeast protein is an emerging protein resource characterized by high essential amino acid content, balanced amino acid distribution, and abundant branched-chain amino acids. Additionally, yeast protein production is environmentally sustainable, effectively alleviating protein resource shortages and reducing environmental pressures. Currently, driven by synthetic biology technologies, yeast proteins have experienced rapid development in the food industry. This review systematically summarizes the nutritional composition and functional properties of yeast protein, with a primary focus on strategies aimed at enhancing protein yield, including natural strain selection, mutagenesis screening, adaptive laboratory evolution, rational metabolic engineering, and fermentation process optimization. Furthermore, this paper discusses and summarizes the impacts of modification technologies on the physicochemical properties and structural characteristics of protein. Future research directions include developing efficient and precise high-throughput screening technologies, elucidating key genes and regulatory networks involved in protein synthesis for targeted manipulation of yeast strains, optimizing fermentation parameters, and developing effective protein modification techniques to facilitate broad applications of yeast protein in food, feed, and related fields.

Key words: yeast protein, functional properties, high-yield strategy, modification technology

SHENG Yu-hua, WU Yao-kang, LYU Xue-qin, LIU Long, CHEN Jian, LIU Yan-feng. Advances in Synthetic Biology-driven Research on High-quality Yeast Protein[J]. Biotechnology Bulletin, 2025, 41(11): 4-13.

Figures/Tables 2

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