Minimal aromatic aldehyde reduction (MARE) yeast platform for engineering vanillin production.

ABSTRACT:

Background

Vanillin represents one of the most widely used flavoring agents in the world. However, microbial synthesis of vanillin is hindered by the host native metabolism that could rapidly degrade vanillin to the byproducts.

Results

Here, we report that the industrial workhorse Saccharomyces cerevisiae was engineered by systematic deletion of oxidoreductases to improve the vanillin accumulation. Subsequently, we harnessed the minimal aromatic aldehyde reduction (MARE) yeast platform for de novo synthesis of vanillin from glucose. We investigated multiple coenzyme-A free pathways to improve vanillin production in yeast. The vanillin productivity in yeast was enhanced by multidimensional engineering to optimize the supply of cofactors (NADPH and S-adenosylmethionine) togeth

SUBMITTER: Mo Q 

PROVIDER: S-EPMC10771647 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature