Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry
Zijian Liang, Hang Zhi, Zhongxiang Fang, Pangzhen Zhang
FOOD RESEARCH INTERNATIONAL | ELSEVIER | Published : 2021
Terpenes are a major class of natural aromatic compounds in grapes and wines to offer the characteristic flavor and aroma, serving as important quality traits of wine products. Saccharomyces cerevisiae represents an excellent cell factory platform for large-scale bio-based terpene production. This review describes the biosynthetic pathways of terpenes in different organisms. The metabolic engineering of S. cerevisiae for promoting terpene biosynthesis and the alternative microbial engineering platforms including filamentous fungi and Escherichia coli are also elaborated. Additionally, the potential applications of the terpene products from engineered microorganisms in food and beverage indus..View full abstract
This review research was supported by the food science research group of the Faculty of Veterinary and Agricultural Sciences, University of Melbourne.