Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production.

ABSTRACT: Cocoa butter is extracted from cocoa beans, and it is mainly used as the raw material for the production of chocolate and cosmetics. Increased demands and insufficient cocoa plants led to a shortage of cocoa butter supply, and there is therefore much interesting in finding an alternative cocoa butter supply. However, the most valuable component of cocoa butter is rarely available in other vegetable oils. Saccharomyces cerevisiae is an important industrial host for production of chemicals, enzyme and pharmaceuticals. Advances in synthetical biology and metabolic engineering had enabled high-level of triacylglycerols (TAG) production in yeast, which provided possible solutions for cocoa butter equivalents (CBEs) production. Diverse engineering strategies focused on the fatty acid-prod

SUBMITTER: Wang M 

PROVIDER: S-EPMC7594527 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature