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One-carbon compounds are liquid or gaseous substances that can be naturally occurring or produced in industrial processes, offering the advantages of being abundant, cost-effective, and sustainable to produce. They are anticipated to serve as fundamental raw materials for the next phase of bio-manufacturing, encompassing easily transportable and storable liquid methanol, formic acid, and gaseous CO2, CO, and CH4. China is currently focusing on reducing carbon emissions and aims to progressively achieve the targets of carbon peak and carbon neutrality through diverse approaches. Amidst the flourishing landscape of bio-manufacturing, microorganisms are being genetically manipulated using synthetic biology techniques to efficiently harness one-carbon compounds for the creation of high-value products like lipids and single-cell protein. This initiative aims to reduce dependence on imported food and fossil resources, serving as a strategic measure to alleviate food and energy crises. This review presents a comprehensive overview of the most recent advancements in converting one-carbon compounds into valuable oils and single-cell proteins through the utilization of metabolic pathways, chassis genetic modification, and other methodologies involving methylotrophic microorganisms, acetogenic bacteria, yeast, and other microorganisms. It discusses pertinent studies on enhancing molecularly engineered strains through the fermentation process using one-carbon compounds and includes research cases focusing on the production of ultra-long-chain fatty acids. Furthermore, it collates industrial instances related to the conversion of one-carbon compounds from research institutions or companies. Lastly, by addressing the constraints in metabolic pathway design and genetic tools for utilizing one-carbon compound strains, as well as the energy conversion challenges between acetogenic bacteria and lipids-producing microorganisms, it offers foresight into the future opportunities and obstacles encountered in the bio-manufacturing of lipids and single-cell proteins. It suggests advancing inter-disciplinary, efficient systematic integration for fermentation within complex systemic bio-manufacturing processes, driving exploration on the biological conversion of one-carbon compounds, proposing novel solutions to current theoretical and practical challenges, and providing guidance for practical applications and industrial advancements.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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