Production of indole by Corynebacterium glutamicum microbial cell factories for flavor and fragrance applications.

ABSTRACT:

Background

The nitrogen containing aromatic compound indole is known for its floral odor typical of jasmine blossoms. Due to its characteristic scent, it is frequently used in dairy products, tea drinks and fine fragrances. The demand for natural indole by the flavor and fragrance industry is high, yet, its abundance in essential oils isolated from plants such as jasmine and narcissus is low. Thus, there is a strong demand for a sustainable method to produce food-grade indole.

Results

Here, we established the biotechnological production of indole upon L-tryptophan supplementation in the bacterial host Corynebacterium glutamicum. Heterologous expression of the tryptophanase gene from E. coli enabled the conversion of supplemented L-tryptophan to indole. Engineering of the sub

SUBMITTER: Mindt M 

PROVIDER: S-EPMC8944080 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature