Abstract
Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks.
Original language | English |
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Journal | Metabolic Engineering |
Volume | 61 |
Pages (from-to) | 427-436 |
ISSN | 1096-7176 |
DOIs | |
Publication status | Published - 2020 |
Keywords
- Beta-oxidation
- Delta-decalactone
- Flavor lactone
- Gamma-dodecalactone
- Hydroxy fatty acids
- Yarrowia lipolytica