Exploration and engineering of acetyl‑CoA and succinyl‑CoA metabolism in Saccharomyces cerevisiae

Abstract

In the past decades, biotechnology has become ever more prominent in our society. On supermarket shelves, biotechnological staple products such beer, bread and wine are accompanied by enzyme-containing detergents and soaps with biotechnologically produced fragrances, all of which are possibly packaged with bio-derived plastics. In the medical field, new molecules aimed at treating the most debilitating diseases known to humanity, from diabetes to malaria, have been developed and commercialized using biotechnology, saving thousands of lives in the process.