Ready for market: New process boosts clean, cost-efficient chemical production
Building on their success developing a cleaner way to make valuable organic acids, researchers from the Center for Advanced Bioenergy and Bioproducts Innovation (CABBI) have pushed one product closer to commercialization with a major upgrade in yield.
A CABBI team from the University of Illinois Urbana-Champaign and Princeton University re-engineered the metabolism of the yeast Issatchenkia orientalis to supercharge its fermentation of plant glucose into succinic acid – an important industrial chemical used in food additives and a diverse array of agricultural and pharmaceutical products. Since ...