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 (Ottawa, Ont.) 2021 Sep

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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 industries are also discussed. This review provides comprehensive information for an innovative supply way of terpene via microbial cell factory, which could facilitate the development and application of this technique at the industrial scale. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Zijian Liang, Hang Zhi, Zhongxiang Fang, Pangzhen Zhang. Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry. Food research international (Ottawa, Ont.). 2021 Sep;147:110487