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Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules.
Yeast. 2015 Jan; 32(1):3-16.Y

Abstract

Kluyveromyces marxianus is emerging as a new platform organism for the production of flavour and fragrance (F&F) compounds. This food-grade yeast has advantageous traits, such as thermotolerance and rapid growth, that make it attractive for cell factory applications. The major impediment to its development has been limited fundamental knowledge of its genetics and physiology, but this is rapidly changing. K. marxianus produces a wide array of volatile molecules and contributes to the flavour of a range of different fermented beverages. Advantage is now being taken of this to develop strains for the production of metabolites such as 2-phenylethanol and ethyl acetate. Strains that were selected from initial screens were used to optimize processes for production of these F&F molecules. Most developments have focused on optimizing growth conditions and the fermentation process, including product removal, with future advancement likely to involve development of new strains through the application of evolutionary or rational engineering strategies. This is being facilitated by new genomic and molecular tools. Furthermore, synthetic biology offers a route to introduce new biosynthetic pathways into this yeast for F&F production. Consumer demand for biologically-synthesized molecules for use in foods and other products creates an opportunity to exploit the unique potential of K. marxianus for this cell factory application.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Morrissey JP
School of Microbiology, University College Cork, Ireland.
Etschmann MM
No affiliation info available
Schrader J
No affiliation info available
de Billerbeck GM
No affiliation info available

MeSH

FermentationFlavoring AgentsIndustrial MicrobiologyKluyveromycesVolatile Organic Compounds

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

25393382

Citation

Morrissey, John P., et al. "Cell Factory Applications of the Yeast Kluyveromyces Marxianus for the Biotechnological Production of Natural Flavour and Fragrance Molecules." Yeast (Chichester, England), vol. 32, no. 1, 2015, pp. 3-16.
Morrissey JP, Etschmann MM, Schrader J, et al. Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules. Yeast. 2015;32(1):3-16.
Morrissey, J. P., Etschmann, M. M., Schrader, J., & de Billerbeck, G. M. (2015). Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules. Yeast (Chichester, England), 32(1), 3-16. https://doi.org/10.1002/yea.3054
Morrissey JP, et al. Cell Factory Applications of the Yeast Kluyveromyces Marxianus for the Biotechnological Production of Natural Flavour and Fragrance Molecules. Yeast. 2015;32(1):3-16. PubMed PMID: 25393382.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules. AU - Morrissey,John P, AU - Etschmann,Maria M W, AU - Schrader,Jens, AU - de Billerbeck,Gustavo M, Y1 - 2014/12/11/ PY - 2014/09/24/received PY - 2014/11/04/revised PY - 2014/11/05/accepted PY - 2014/11/14/entrez PY - 2014/11/14/pubmed PY - 2015/12/31/medline KW - Kluyveromyces marxianus KW - cell factory KW - natural flavour and fragrance compounds KW - synthetic biology SP - 3 EP - 16 JF - Yeast (Chichester, England) JO - Yeast VL - 32 IS - 1 N2 - Kluyveromyces marxianus is emerging as a new platform organism for the production of flavour and fragrance (F&F) compounds. This food-grade yeast has advantageous traits, such as thermotolerance and rapid growth, that make it attractive for cell factory applications. The major impediment to its development has been limited fundamental knowledge of its genetics and physiology, but this is rapidly changing. K. marxianus produces a wide array of volatile molecules and contributes to the flavour of a range of different fermented beverages. Advantage is now being taken of this to develop strains for the production of metabolites such as 2-phenylethanol and ethyl acetate. Strains that were selected from initial screens were used to optimize processes for production of these F&F molecules. Most developments have focused on optimizing growth conditions and the fermentation process, including product removal, with future advancement likely to involve development of new strains through the application of evolutionary or rational engineering strategies. This is being facilitated by new genomic and molecular tools. Furthermore, synthetic biology offers a route to introduce new biosynthetic pathways into this yeast for F&F production. Consumer demand for biologically-synthesized molecules for use in foods and other products creates an opportunity to exploit the unique potential of K. marxianus for this cell factory application. SN - 1097-0061 UR - https://www.unboundmedicine.com/medline/citation/25393382/Cell_factory_applications_of_the_yeast_Kluyveromyces_marxianus_for_the_biotechnological_production_of_natural_flavour_and_fragrance_molecules_ DB - PRIME DP - Unbound Medicine ER -