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Heterologous Production of Flavour and Aroma Compounds in Saccharomyces cerevisiae

The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
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Genes 2018, 9(7), 326; https://doi.org/10.3390/genes9070326
Received: 28 May 2018 / Revised: 21 June 2018 / Accepted: 25 June 2018 / Published: 28 June 2018
(This article belongs to the Special Issue Emerging Applications in Synthetic Biology)
Over the last two decades, rapid progress in the field of synthetic biology has opened several avenues for the heterologous de novo production of complex biological compounds, such as biofuels, pharmaceuticals, and food additives in microbial hosts. This minireview addresses the usage of the yeast Saccharomyces cerevisiae as a microbial cell factory for the production of flavour and aroma compounds, thereby providing a path towards a sustainable and efficient means of producing what are normally rare, and often expensive plant-derived chemicals. View Full-Text
Keywords: synthetic biology; Saccharomyces cerevisiae; genetic engineering; heterologous production of flavour and aroma compounds synthetic biology; Saccharomyces cerevisiae; genetic engineering; heterologous production of flavour and aroma compounds
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MDPI and ACS Style

Kutyna, D.R.; Borneman, A.R. Heterologous Production of Flavour and Aroma Compounds in Saccharomyces cerevisiae. Genes 2018, 9, 326. https://doi.org/10.3390/genes9070326

AMA Style

Kutyna DR, Borneman AR. Heterologous Production of Flavour and Aroma Compounds in Saccharomyces cerevisiae. Genes. 2018; 9(7):326. https://doi.org/10.3390/genes9070326

Chicago/Turabian Style

Kutyna, Dariusz R., and Anthony R. Borneman 2018. "Heterologous Production of Flavour and Aroma Compounds in Saccharomyces cerevisiae" Genes 9, no. 7: 326. https://doi.org/10.3390/genes9070326

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