Using yeast to produce fatty acids is a sustainable alternative to conventional production. However, yeast cells must be genetically engineered to be a cost-efficient alternative. In a newly published study researchers at Chalmers have rewired the metabolism of baker’s yeast resulting in the best fatty acid producing yeast cells ever reported. Yeast cells, often baker’s yeast (Saccharomyces cerevisiae), can be used industrially as so-called cell factories for sustainable production of biofuels, biochemicals and food ingredients. To provide cell factories that ensure cost-efficient sustainable production researchers are looking for new ways to engineer yeast strains for high yield production.
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