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Shimadzu Review 81[1・2] (2024)
Abstract
Through drought, sea level rise, storms, and loss of biodiversity, global warming is having a profound impact on the global environment and also affecting daily human life. It is believed that global warming is caused by the release of carbon dioxide, methane, and other greenhouse gases from industrial activity, and a concerted global effort is currently underway to limit global warming by reducing emissions of these gases. One approach that is drawing interest is carbon recycling, which uses carbon dioxide as a carbon source to produce carbon compounds. Microorganisms that can convert carbon dioxide directly into carbon compounds are being explored for this application due to the relatively low environmental impact of production processes based on microorganisms compared to other carbon recycling technologies. However, several issues must be addressed before this technology can see practical use, such as the limited range of compounds that can be produced by this technology, reduction of high production costs that requires significant improvements, and developing bioreactors capable of large large-scale production.
This article describes how Shimadzu is going to help overcome the challenges of carbon dioxide biomanufacturing through analytical and measuring technologies based on the insights it has gained through the Smart Cell Project and via collaboration with partners.
1Cell Business Unit, Diagnostics Management Department, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
2Global Strategy Planning Unit, Corporate Strategy Planning Department, Shimadzu Corporation, Kyoto, Japan
3LC Business Unit, Life Science Business Department, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
4Shimadzu Scientific Instruments Incorporated, Columbia, Maryland, U.S.A.
*The information contained in Shimadzu Review has not been modified since the original publication date. Please be aware that in some cases, products mentioned within the articles are no longer available.