Abstract
| Original language | English |
|---|---|
| Journal | Metabolic Engineering |
| ISSN | 1096-7176 |
| DOIs | |
| Publication status | Accepted/In press - 2019 |
Keywords
- Beta-oxidation
- Delta-decalactone
- Flavor lactone
- Gamma-dodecalactone
- Hydroxy fatty acids
- Yarrowia lipolytica
Cite this
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A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids. / Marella, Eko Roy; Dahlin, Jonathan; Dam, Marie Inger; ter Horst, Jolanda; Christensen, Hanne Bjerre; Sudarsan, Suresh; Wang, Guokun; Holkenbrink, Carina; Borodina, Irina.
In: Metabolic Engineering, 2019.Research output: Contribution to journal › Journal article › Research › peer-review
TY - JOUR
T1 - A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids
AU - Marella, Eko Roy
AU - Dahlin, Jonathan
AU - Dam, Marie Inger
AU - ter Horst, Jolanda
AU - Christensen, Hanne Bjerre
AU - Sudarsan, Suresh
AU - Wang, Guokun
AU - Holkenbrink, Carina
AU - Borodina, Irina
PY - 2019
Y1 - 2019
N2 - 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.
AB - 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.
KW - Beta-oxidation
KW - Delta-decalactone
KW - Flavor lactone
KW - Gamma-dodecalactone
KW - Hydroxy fatty acids
KW - Yarrowia lipolytica
U2 - 10.1016/j.ymben.2019.08.009
DO - 10.1016/j.ymben.2019.08.009
M3 - Journal article
JO - Metabolic Engineering
JF - Metabolic Engineering
SN - 1096-7176
ER -