Patchouli
oil is a major ingredient in perfumery, granting a dark-woody
scent due to its main constituent (−)-patchoulol. The growing
demand for patchouli oil has raised interest in the development of
a biotechnological process to assure a reliable supply. Herein, we
report the production of patchouli oil sesquiterpenes by metabolically
engineered
Escherichia coli
strains,
using solid–liquid phase partitioning cultivation. The (−)-patchoulol
production was possible using the endogenous methylerythritol phosphate
pathway and overexpressing a (−)-patchoulol synthase isoform
from
Pogostemon cablin
but at low titers.
To improve the (−)-patchoulol production, the exogenous mevalonate
pathway was overexpressed in the multi-plasmid PTS + Mev strain, which
increased the (−)-patchoulol titer 5-fold. Fermentation was
improved further by evaluating several defined media, and optimizing
the pH and temperature of culture broth, enhancing the (−)-patchoulol
titer 3-fold. To augment the (−)-patchoulol recovery from fermentation,
the solid–liquid phase partitioning cultivation was analyzed
by screening polymeric adsorbers, where the Diaion HP20 adsorber demonstrated
the highest (−)-patchoulol recovery from all tests. Fermentation
was scaled-up to fed-batch bioreactors, reaching a (−)-patchoulol
titer of 40.2 mg L
–1
and productivity of 20.1 mg
L
–1
d
–1
. The terpene profile and
aroma produced from the PTS + Mev strain were similar to the patchouli
oil, comprising (−)-patchoulol as the main product, and α-bulnesene,
trans-β-caryophyllene, β-patchoulene, and guaia-5,11-diene
as side products. This investigation represents the first study of
(−)-patchoulol production in
E. coli
by solid–liquid phase partitioning cultivation, which provides
new insights for the development of sustainable bioprocesses for the
microbial production of fragrant terpenes.