Metabolic engineering for higher alcohol production

Study of Viability of Solid-Phase Microextraction, in vivo, in the Extraction of Microbial Volatile Organic Compounds Associated to the Pigment Production Process by the Monascus Fungus, in Submerged Fermentation

“…From the alcohols studied by Nozzi et al, 23 four of them coincide with those found and studied in this work. Since the potential of compounds 2-methyl-propanol (c5), 3-methyl-butanol (c8), 2-methyl-butanol (c9) and 2-phenylethanol (c24) is promising for the study of the relations of synergism and antagonism, in addition to being possible to study them by regression, greater emphasis was given to them, along with ethanol (c2), which comprises the highest percentage among MVOCs.…”

“…The same conclusions were made when observing the designs for the compounds 3-methyl-butanol, 2-methyl-butanol and 2-phenyl-ethanol. The four compounds above, including 2-methyl-propanol, are important because they are part of the metabolic pathway of the alcohols mentioned by Nozzi et al 23 Gathering all the results, it was possible to conclude that the maximum values for the areas of the metabolic pathway compounds, and ethanol, are obtained when the pH is closer to 7.4, the extraction temperature closer to 36.1 °C and the best time for extraction near to 51.00 minutes. Higher temperatures show a possible interference in the partition and adsorption of the most volatile compounds, as those belonging to the culture media, on the compounds of the metabolic pathway.…”

Biosynthesis of odd-chain fatty alcohols in Escherichia coli

“…1A), as native Escherichia coli fatty acids synthase system possesses strict specificity for twocarbon unit elongation (Janssen and Steinbuchel, 2014;Magnuson et al, 1993). However, the fatty alcohols, which used as detergents, plastics or cosmetics, are more diverse in structure (Choi et al, 2014;Nozzi et al, 2014). They compose of both odd and even chain and both linear and branched chain hydrocarbon compositions.…”

Microbial production of scent and flavor compounds

“…Analysis of these crude extracts allowed for identification of individual components [2], paving the way for synthetic synthesis. Advances in biotechnology have opened the doorway to microbial production as a viable means of biochemical synthesis [5][6][7][8], emerging as an alternative means for efficient, low-impact, flexible production of flavors and scents [9]. By designing novel biosynthetic pathways, cheap precursors such as glucose, glycerol, or lignocellulose can be enzymatically converted to valuable biochemicals ( Figure 1).…”