The smell of synthetic biology: engineering strategies for aroma compound production in yeast

Research output: Contribution to journalReview articleResearchpeer-review

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.
LanguageEnglish
Article number54
Pages1-18
Number of pages18
JournalFermentation
Volume4
Issue number3
DOIs
Publication statusPublished - Sep 2018

Fingerprint

synthetic biology
smell
odor compounds
engineering
yeasts
Saccharomyces cerevisiae
biochemical pathways
bioengineering
host strains
recombinant proteins
metabolites
genomics
Biological Sciences

Bibliographical note

Copyright the Author(s) 2018. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.

Keywords

  • aroma
  • bioflavour
  • Saccharomyces cerevisiae
  • synthetic biology
  • yeast
  • Yeast 2.0

Cite this

@article{9dbb7c7a3162435da67bc90b4584747b,
title = "The smell of synthetic biology: engineering strategies for aroma compound production in yeast",
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.",
keywords = "aroma, bioflavour, Saccharomyces cerevisiae, synthetic biology, yeast, Yeast 2.0",
author = "{van Wyk}, Ni{\"e}l and Heinrich Kroukamp and Pretorius, {Isak S.}",
note = "Copyright the Author(s) 2018. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.",
year = "2018",
month = "9",
doi = "10.3390/fermentation4030054",
language = "English",
volume = "4",
pages = "1--18",
journal = "Fermentation",
issn = "2311-5637",
publisher = "MDPI",
number = "3",

}

The smell of synthetic biology : engineering strategies for aroma compound production in yeast. / van Wyk, Niël; Kroukamp, Heinrich; Pretorius, Isak S.

In: Fermentation, Vol. 4, No. 3, 54, 09.2018, p. 1-18.

Research output: Contribution to journalReview articleResearchpeer-review

TY - JOUR

T1 - The smell of synthetic biology

T2 - Fermentation

AU - van Wyk, Niël

AU - Kroukamp, Heinrich

AU - Pretorius, Isak S.

N1 - Copyright the Author(s) 2018. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.

PY - 2018/9

Y1 - 2018/9

N2 - 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.

AB - 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.

KW - aroma

KW - bioflavour

KW - Saccharomyces cerevisiae

KW - synthetic biology

KW - yeast

KW - Yeast 2.0

UR - http://www.scopus.com/inward/record.url?scp=85062244292&partnerID=8YFLogxK

U2 - 10.3390/fermentation4030054

DO - 10.3390/fermentation4030054

M3 - Review article

VL - 4

SP - 1

EP - 18

JO - Fermentation

JF - Fermentation

SN - 2311-5637

IS - 3

M1 - 54

ER -