Improved vanillin production in baker's yeast through <Emphasis Type="Italic">in silico</Emphasis> design |
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| Authors: | Ana Rita Brochado Claudia Matos Birger L Møller Jørgen Hansen Uffe H Mortensen Kiran Raosaheb Patil |
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| Institution: | 1.Center for Microbial Biotechnology,Technical University of Denmark,Lyngby,Denmark;2.Plant Biochemistry Laboratory, Department of Plant Biology and Biotechnology,University of Copenhagen,Frederiksberg C,Denmark;3.Evolva Biotech A/S,Frederiksberg C,Denmark;4.Structural and Computational Biology Unit,European Molecular Biology Laboratory,Heidelberg,Germany |
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| Abstract: | Background Vanillin is one of the most widely used flavouring agents, originally obtained from cured seed pods of the vanilla orchid
Vanilla planifolia. Currently vanillin is mostly produced via chemical synthesis. A de novo synthetic pathway for heterologous vanillin production from glucose has recently been implemented in baker's yeast, Saccharamyces cerevisiae. In this study we aimed at engineering this vanillin cell factory towards improved productivity and thereby at developing
an attractive alternative to chemical synthesis. |
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