Production of the Fragrance Geraniol in Peroxisomes of a Product-Tolerant Baker’s Yeast
Jennifer Gerke, Holm Frauendorf, Dominik Schneider, Maxim Wintergoller, Thomas Hofmeister, Anja Poehlein, Žiga Zebec, Eriko Takano, Nigel S. Scrutton, Gerhard H. Braus
Abstract
as production sites and by improving the geraniol tolerance of the yeast cells. The combination of both approaches led to an 80% increase in the geraniol titers. In the future, the inclusion of product tolerance and peroxisomal compartmentalization into the general chassis engineering toolbox for monoterpenoids or other host-damaging, industrially relevant metabolites may lead to an efficient, low-cost, and eco-friendly microbial production for industrial purposes.
Topics & Concepts
GeraniolYeastGlyoxylate cycleChemistryCosmeticsBiotechnologyBiochemical engineeringBiochemistryBiologyFood scienceEngineeringEnzymeOrganic chemistryEssential oilBiochemical and biochemical processesPlant biochemistry and biosynthesisMicrobial Metabolic Engineering and Bioproduction