NDLI: Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds

Content Provider	Springer Nature Link
Author	Romero Guido, Cynthia Belo, Isabel Ta, Thi Minh Ngoc Cao Hoang, Lan Alchihab, Mohamed Gomes, Nelma Thonart, Philippe Teixeira, Jose A. Destain, Jacqueline Waché, Yves
Copyright Year	2010
Abstract	The consumers’ demand for natural flavour and fragrances rises. To be natural, compounds have to result from the extraction of natural materials and/or to be transformed by natural means such as the use of enzymes or whole cells. Fungi are able to transform some fatty acids into lactones that can thus be natural. Although some parts of this subject have been reviewed several times, the present article proposes to review the different pathways utilised, the metabolic engineering strategies and some current concerns on the reactor application of the transformation including scaling up data. The main enzymatic steps are hydroxylation and β-oxidation in the traditional way, and lactone desaturation or Baeyer–Villiger oxidation. Although the pathway to produce γ-decalactone is rather well known, metabolic engineering strategies may result in significant improvements in the productivity. For the production of other lactones, a key step is the hydroxylation of fatty acids. Beside the biotransformation, increasing the production of the various lactones requires from biotechnologists to solve two main problems which are the toxicity of lactones toward the producing cell and the aeration of the emulsified reactor as the biochemical pathway is very sensitive to the level of available oxygen. The strategies employed to resolve these problems will be presented.
Starting Page	535
Ending Page	547
Page Count	13
File Format	PDF
ISSN	01757598
Journal	Applied Microbiology and Biotechnology
Volume Number	89
Issue Number	3
e-ISSN	14320614
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-10-28
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Lactone Yeast Fungi Yarrowia Rhodotorula Aroma Lipids Metabolism Hydroxylation β-oxidation Oxygen transfer Bioreactor Up scaling Emulsion Cell wall Membrane Fluidity Toxicity Trapping Immobilisation Microbial Genetics and Genomics Microbiology Biotechnology
Content Type	Text
Resource Type	Article
Subject	Medicine Applied Microbiology and Biotechnology Biotechnology

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