Metabolic Engineering of <i>Saccharomyces cerevisiae</i> for Rosmarinic Acid Production
Mahsa Babaei, Gheorghe Manuel Borja Zamfir, X Chen, Hanne Bjerre Christensen, Mette Kristensen, Jens Nielsen, Irina Borodina
Abstract
genes, were implemented using a full factorial design of experiment. Through analysis of variances, the effect of each enzyme variant (factors), together with possible interactions between these factors, was assessed. The best pathway variant produced 2.95 ± 0.08 mg/L rosmarinic acid in mineral medium with glucose as the sole carbon source. Increasing the copy number of rosmarinic acid biosynthetic genes increased the titer to 5.93 ± 0.06 mg/L. The study shows the feasibility of producing rosmarinic acid by yeast fermentation.
Topics & Concepts
Rosmarinic acidYeastFermentationMetabolic engineeringBiologyBiochemistrySaccharomyces cerevisiaeHydroxycinnamic acidFood scienceChemistryEnzymeAntioxidantPlant biochemistry and biosynthesisBiofuel production and bioconversionMicrobial Metabolic Engineering and Bioproduction