De-novo synthesis of 2-phenylethanol by Enterobactersp. CGMCC 5087

Zhang, Haibo; Cao, Mingle; Jiang, Xinglin; Zou, Huibin; Wang, C.; Xu, Xin; Xian, Ming

doi:10.1186/1472-6750-14-30

Cited by 48 publications

(39 citation statements)

References 23 publications

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“…Biological production of 2-PE can be achieved through different pathways, including the phenylacetaldehyde synthase pathway; the phenylethylamine pathway; and the Ehrlich pathway, which has been extensively studied and functionally inserted into both E. coli and Saccharomyces cerevisiae strains ( Fig. 1c) (Achmon et al, 2014;Cui et al, 2011;Etschmann et al, 2003;Hazelwood et al, 2008;Zhang et al, 2014). Biological production of aromatic compounds is often limited by the intrinsic toxicity of these compounds to the producer strain, which leads to decreased productivity and increased industrial costs.…”

Section: Introductionmentioning

confidence: 99%

Pseudomonas putida as a platform for the synthesis of aromatic compounds

et al. 2016

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Aromatic compounds such as L-phenylalanine, 2-phenylethanol and trans-cinnamate are aromatic compounds of industrial interest. Current trends support replacement of chemical synthesis of these compounds by 'green' alternatives produced in microbial cell factories. The solvent-tolerant Pseudomonas putida DOT-T1E strain was genetically modified to produce up to 1 g l À1 of L-phenylalanine. In order to engineer this strain, we carried out the following stepwise process: (1) we selected random mutants that are resistant to toxic phenylalanine analogues; (2) we then deleted up to five genes belonging to phenylalanine metabolism pathways, which greatly diminished the internal metabolism of phenylalanine; and (3) in these mutants, we overexpressed the pheA fbr gene, which encodes a recombinant variant of PheA that is insensitive to feedback inhibition by phenylalanine. Furthermore, by introducing new genes, we were able to further extend the diversity of compounds produced. Introduction of histidinol phosphate transferase (PP_0967), phenylpyruvate decarboxylase (kdc) and an alcohol dehydrogenase (adh) enabled the strain to produce up to 180 mg l À1 2-phenylethanol. When phenylalanine ammonia lyase (pal) was introduced, the resulting strain produced up to 200 mg l À1 of trans-cinnamate. These results demonstrate that P. putida can serve as a promising microbial cell factory for the production of L-phenylalanine and related compounds.

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Section: Introductionmentioning

confidence: 99%

Pseudomonas putida as a platform for the synthesis of aromatic compounds

et al. 2016

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“…Biosynthesis of 2-PE and 2-PEA is performed by fungi like Aspergillus oryzae (Masuo et al 2015), bacteria as Enterobacter sp (Zhang et al 2014), but mainly by yeasts like Saccharomyces cerevisiae (Eshkol et al 2009) and Kluyveromyces marxianus (Gao and Daugulis 2009; Conde-efficiency of this path is not high enough to be used as a productive alternative by itself (Carlquist et al 2015).…”

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confidence: 99%

Bioproduction of 2-phenylethanol and 2-phenethyl acetate by Kluyveromyces marxianus through the solid-state fermentation of sugarcane bagasse

Martínez

Sánchez

Font

et al. 2018

Appl Microbiol Biotechnol

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2-Phenylethanol (2-PE) and 2-phenethyl acetate (2-PEA) are important aroma compounds widely used in food and cosmetic industries due to their rose-like odor. Nowadays, due to the growing demand for natural products, the development of bioprocesses for obtaining value-added compounds has become of great significance. 2-PE and 2-PEA can be produced through the biotransformation of L-phenylalanine using the generally recognized as safe strain Kluyveromyces marxianus. L-phenylalanine bioconversion systems have been typically focused on submerged fermentation processes (SmF), but there is no information about other alternative productive approaches. Here, the solid-state fermentation (SSF) of sugarcane bagasse supplemented with L-phenylalanine was investigated as a sustainable alternative for producing 2-PE and 2-PEA in a residue-based system using Kluyveromyces marxianus as inoculum. An initial screening of the operational variables indicated that air supply, temperature, and initial moisture content significantly affect the product yield. Besides, it was found that the feeding strategy also affects the production and the efficiency of the process. While a basic batch system produced 16 mg per gram of residue (dry basis), by using split feeding strategies (fed-batch) of only sugarcane bagasse, a maximum of 18.4 mg g were achieved. Increase in product yield was also accompanied by an increase in the consumption efficiency of nutrients and precursor. The suggested system results as effective as other more complex SmF systems to obtain 2-PE and 2-PEA, showing the feasibility of SSF as an alternative for producing these compounds through the valorization of an agro-industrial residue.

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“…As previously described, 2-PE could be produced by bioconversion of L-Phe, as the sole nitrogen source, via the Ehrlich pathway, being this route the best and simple way to enhance the flavor production (ÄYräpää 1965;Etschmann et al 2002). Nevertheless, the Ehrlich pathway uses L-Phe as a substrate to reach the maximum 2-PE concentration and substrates cheaper than L-Phe should be considered to achieve an economic production process (Kim et al 2014a, b;Zhang et al 2014). Through the shikimate pathway, 2-PE is obtained by de novo synthesis from carbohydrate precursors (Albertazzi et al 1994;Carlquist et al 2015;Etschmann et al 2002).…”

Section: Alcoholsmentioning

confidence: 99%

“…Celinska et al (2013) compared the ability of different Y. lipolytica strains for 2-PE production from glucose, achieving concentrations of 0.2 g L −1 . Recently, different strains were genetically engineered for overproduction of 2-PE from monosaccharide as a carbon source (Kang et al 2014;Kim et al 2014a, b;Zhang et al 2014). Kim et al (2014b) overexpressed the ARO10 (codifies KDC) and ADH2 (codifies ADH-alcohol dehydrogenase) genes of S. cerevisiae in K. marxianus BY25569.…”

Section: Alcoholsmentioning

confidence: 99%

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Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

Braga

Guerreiro

Belo

2018

Food Bioprocess Technol

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Flavors and fragrances are the result of the presence of volatile and non-volatile compounds, appreciated mostly by the sense of smell once they usually have pleasant odors. They are used in perfumes and perfumed products, as well as for the flavoring of foods and beverages. In fact the ability of the microorganisms to produce flavors and fragrances has been described for a long time, but the relationship between the flavor formation and the microbial growth was only recently established. After that, efforts have been put in the analysis and optimization of food fermentations that led to the investigation of microorganisms and their capacity to produce flavors and fragrances, either by de novo synthesis or biotransformation. In this review, we aim to resume the recent achievements in the production of the most relevant flavors by bioconversion/biotransformation or de novo synthesis, its market value, prominent strains used, and their production rates/maximum concentrations.

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De-novo synthesis of 2-phenylethanol by Enterobactersp. CGMCC 5087

Cited by 48 publications

References 23 publications

Pseudomonas putida as a platform for the synthesis of aromatic compounds

Pseudomonas putida as a platform for the synthesis of aromatic compounds

Bioproduction of 2-phenylethanol and 2-phenethyl acetate by Kluyveromyces marxianus through the solid-state fermentation of sugarcane bagasse

Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

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