Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/16747

TitleBiochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds
Author(s)Romero-Guido, Cynthia
Belo, Isabel
Ta, Thi Minh Ngoc
Cao-Hoang, Lan
Alchihab, Mohamed
Gomes, Nelma
Thonart, Philippe
Teixeira, J. A.
Destain, Jacqueline
Waché, Yves
KeywordsLactone
Yeast
Fungi
Yarrowia
Rhodotorula
Aroma
Lipids
Metabolism
Hydroxylation
β-oxidation
Oxygen transfer
Bioreactor
Up scaling
Emulsion
Cell wall
Membrane
Fluidity
Toxicity
Trapping
Immobilisation
beta-oxidation
Issue date2011
PublisherSpringer Verlag
JournalApplied Microbiology and Biotechnology
Abstract(s)The consumers’ demand for natural flavour and fragrances rises. To be natural, compounds have to result from the extraction of natural materials and/or to be transformed by natural means such as the use of enzymes or whole cells. Fungi are able to transform some fatty acids into lactones that can thus be natural. Although some parts of this subject have been reviewed several times, the present article proposes to review the different pathways utilised, the metabolic engineering strategies and some current concerns on the reactor application of the transformation including scaling up data. The main enzymatic steps are hydroxylation and β-oxidation in the traditional way, and lactone desaturation or Baeyer–Villiger oxidation. Although the pathway to produce γ-decalactone is rather well known, metabolic engineering strategies may result in significant improvements in the productivity. For the production of other lactones, a key step is the hydroxylation of fatty acids. Beside the biotransformation, increasing the production of the various lactones requires from biotechnologists to solve two main problems which are the toxicity of lactones toward the producing cell and the aeration of the emulsified reactor as the biochemical pathway is very sensitive to the level of available oxygen. The strategies employed to resolve these problems will be presented.
TypeArticle
URIhttp://hdl.handle.net/1822/16747
DOI10.1007/s00253-010-2945-0
ISSN0175-7598
1432-0614
Other identifiers0175-7598
1432-0614
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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