Enhanced lactone de novo biosynthesis using recombinant Ashbya gossypii

Abstract

[Excerpt] Lactones are volatile organic compounds that derive from lipid metabolism and have a wide range of applications. Their use as fragrances and flavours generates the highest demand and commercial interest. The most valuable lactones for these purposes, y-decalactone and y-dodecalactone, are naturally present in fruits, such as peach and strawberry, and contribute largely to their taste and smell. Microbial production of lactones can be attained by biotransformation of hydroxylated fatty acids. Nonetheless, the production of a specific lactone depends on its precursor’s availability, which generally comes from limited sources such as fish or vegetable oils. [...]