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Fermentation 2018, 4(3), 54; https://doi.org/10.3390/fermentation4030054

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

1
Department of Molecular Sciences, Faculty of Science and Engineering, Sydney, NSW 2109, Australia
2
Institut für Mikrobiologie und Biochemie Zentrum Analytische Chemie und Mikrobiologie, Hochschule Geisenheim University, 65366 Geisenheim, Germany
3
Chancellery, Macquarie University, Sydney, NSW 2109, Australia
*
Author to whom correspondence should be addressed.
Received: 27 June 2018 / Revised: 13 July 2018 / Accepted: 13 July 2018 / Published: 16 July 2018
(This article belongs to the Special Issue Yeast Biotechnology 2.0)
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Abstract

Yeast—especially Saccharomyces cerevisiae—have long been a preferred workhorse for the production of numerous recombinant proteins and other metabolites. S. cerevisiae is a noteworthy aroma compound producer and has also been exploited to produce foreign bioflavour compounds. In the past few years, important strides have been made in unlocking the key elements in the biochemical pathways involved in the production of many aroma compounds. The expression of these biochemical pathways in yeast often involves the manipulation of the host strain to direct the flux towards certain precursors needed for the production of the given aroma compound. This review highlights recent advances in the bioengineering of yeast—including S. cerevisiae—to produce aroma compounds and bioflavours. To capitalise on recent advances in synthetic yeast genomics, this review presents yeast as a significant producer of bioflavours in a fresh context and proposes new directions for combining engineering and biology principles to improve the yield of targeted aroma compounds. View Full-Text
Keywords: aroma; bioflavour; Saccharomyces cerevisiae; synthetic biology; yeast; Yeast 2.0 aroma; bioflavour; Saccharomyces cerevisiae; synthetic biology; yeast; Yeast 2.0
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Van Wyk, N.; Kroukamp, H.; Pretorius, I.S. The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast. Fermentation 2018, 4, 54.

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