Microbial Production of Flavors and Fragrances

Abstract

Synthetic biology opens a new door for sustainable and effective production of flavors and fragrances. It is achieved through the engineering of biosynthetic pathways for valuable compounds of interests in the microbial hosts such as Saccharomyces cerevisiae or Escherichia coli. This chapter focuses on the current state-of-art studies in pathway engineering for the production of functional isoprenoidsIsoprenoids, including monoterpenesMonoterpenesand sesquiterpenesSesquiterpenes, as well as apocarotenoidsApocarotenoids. The relevant genetic manipulations on biosynthetic genes and enzymes performed in the last decade have been summarized. Various approaches, techniques to increase production titers of flavor compounds, and critical challenges have been highlighted and discussed in this chapter.