Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica

Detalhes bibliográficos
Autor(a) principal: Braga, Adelaide
Data de Publicação: 2016
Outros Autores: Belo, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/1822/42434
Resumo: The request for new flavourings increases every year. Consumer perception that everything natural is better is causing an increase demand for natural aroma additives. Biotechnology has become a way to get natural products. γ-Decalactone is a peach-like aroma widely used in dairy products, beverages and others food industries. In more recent years, more and more studies and industrial processes were endorsed to cost-effect this compound production. One of the best-known methods to produce -decalactone is from ricinoleic acid catalyzed by Yarrowia lipolytica, a generally regarded as safe status yeast. As yet, several factors affecting -decalactone production remain to be fully understood and optimized. In this review, we focus on the aromatic compound -decalactone and its production by Y. lipolytica. The metabolic pathway of lactone production and degradation are addressed. Critical analysis of novel strategies of bioprocess engineering, metabolic and genetic engineering and other strategies for the enhancement of the aroma productivity are presented.
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spelling Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolyticaBioreactorß-Oxidationγ-DecalactoneImmobilizationYarrowia lipolyticaGenetic manipulationgamma-Decalactoneβ-Oxidation?-DecalactoneScience & TechnologyThe request for new flavourings increases every year. Consumer perception that everything natural is better is causing an increase demand for natural aroma additives. Biotechnology has become a way to get natural products. γ-Decalactone is a peach-like aroma widely used in dairy products, beverages and others food industries. In more recent years, more and more studies and industrial processes were endorsed to cost-effect this compound production. One of the best-known methods to produce -decalactone is from ricinoleic acid catalyzed by Yarrowia lipolytica, a generally regarded as safe status yeast. As yet, several factors affecting -decalactone production remain to be fully understood and optimized. In this review, we focus on the aromatic compound -decalactone and its production by Y. lipolytica. The metabolic pathway of lactone production and degradation are addressed. Critical analysis of novel strategies of bioprocess engineering, metabolic and genetic engineering and other strategies for the enhancement of the aroma productivity are presented.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684).SpringerUniversidade do MinhoBraga, AdelaideBelo, Isabel2016-102016-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/42434engBraga, Adelaide; Belo, Isabel, Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica. World Journal of Microbiology and Biotechnology, 32(169), 1-8, 20160959-39931573-097210.1007/s11274-016-2116-227565779info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2024-05-11T04:27:03Zoai:repositorium.sdum.uminho.pt:1822/42434Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T14:48:36.709023Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
title Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
spellingShingle Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
Braga, Adelaide
Bioreactor
ß-Oxidation
γ-Decalactone
Immobilization
Yarrowia lipolytica
Genetic manipulation
gamma-Decalactone
β-Oxidation
?-Decalactone
Science & Technology
title_short Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
title_full Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
title_fullStr Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
title_full_unstemmed Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
title_sort Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica
author Braga, Adelaide
author_facet Braga, Adelaide
Belo, Isabel
author_role author
author2 Belo, Isabel
author2_role author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Braga, Adelaide
Belo, Isabel
dc.subject.por.fl_str_mv Bioreactor
ß-Oxidation
γ-Decalactone
Immobilization
Yarrowia lipolytica
Genetic manipulation
gamma-Decalactone
β-Oxidation
?-Decalactone
Science & Technology
topic Bioreactor
ß-Oxidation
γ-Decalactone
Immobilization
Yarrowia lipolytica
Genetic manipulation
gamma-Decalactone
β-Oxidation
?-Decalactone
Science & Technology
description The request for new flavourings increases every year. Consumer perception that everything natural is better is causing an increase demand for natural aroma additives. Biotechnology has become a way to get natural products. γ-Decalactone is a peach-like aroma widely used in dairy products, beverages and others food industries. In more recent years, more and more studies and industrial processes were endorsed to cost-effect this compound production. One of the best-known methods to produce -decalactone is from ricinoleic acid catalyzed by Yarrowia lipolytica, a generally regarded as safe status yeast. As yet, several factors affecting -decalactone production remain to be fully understood and optimized. In this review, we focus on the aromatic compound -decalactone and its production by Y. lipolytica. The metabolic pathway of lactone production and degradation are addressed. Critical analysis of novel strategies of bioprocess engineering, metabolic and genetic engineering and other strategies for the enhancement of the aroma productivity are presented.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
2016-10-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/42434
url http://hdl.handle.net/1822/42434
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Braga, Adelaide; Belo, Isabel, Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica. World Journal of Microbiology and Biotechnology, 32(169), 1-8, 2016
0959-3993
1573-0972
10.1007/s11274-016-2116-2
27565779
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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