The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

Wyk, Niël van; Kroukamp, Heinrich; Pretorius, Isak S.

doi:10.20944/preprints201806.0451.v1

Cited by 8 publications

(5 citation statements)

References 87 publications

(98 reference statements)

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“…Therefore, the engineering of microorganisms to provide a repertoire of food flavors and odors would be crucial for the development of microbial food. Fittingly, widespread applications in the food, feed, cosmetic, and pharmaceutical industries have motivated significant advances in generating taste and scent compounds in multiple yeasts [59][60][61] . Examples range from fruit smells, such as S. cerevisiae engineered to produce a ketone that imparts raspberry aroma 62 , and flavoring agents like vanillin-the key constituent of the natural vanilla flavor-produced in S. cerevisiae and Schizosaccharomyces pombe 63 , all the way through to meat flavor and aroma by the production of soy leghemoglobin in P. pastoris 64 .…”

Section: Engineering Food Sensory Attributes In Yeastmentioning

confidence: 99%

Harnessing bioengineered microbes as a versatile platform for space nutrition

et al. 2022

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Human enterprises through the solar system will entail long-duration voyages and habitation creating challenges in maintaining healthy diets. We discuss consolidating multiple sensory and nutritional attributes into microorganisms to develop customizable food production systems with minimal inputs, physical footprint, and waste. We envisage that a yeast collection bioengineered for one-carbon metabolism, optimal nutrition, and diverse textures, tastes, aromas, and colors could serve as a flexible food-production platform. Beyond its potential for supporting humans in space, bioengineered microbial-based food could lead to a new paradigm for Earth’s food manufacturing that provides greater self-sufficiency and removes pressure from natural ecosystems.

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Section: Engineering Food Sensory Attributes In Yeastmentioning

confidence: 99%

Harnessing bioengineered microbes as a versatile platform for space nutrition

et al. 2022

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“…The division of labour amongst the members and compartmentalization of function will enable the synthetic yeast consortium to perform defined roles without the totality of burden be carried by an individual member. For example, while S. cerevisiae will do the ‘heavy-lifting’ in terms of the alcoholic fermentation (Goold et al 2017 ), other synthetically customized members could be responsible for producing novel aromas (Swiegers et al 2005 , van Wyk et al 2018 ), such as raspberry ketone (Lee et al 2016 ) and β-ionone (Timmins et al 2020 ), or conduct malolactic fermentation in lieu of O. oeni to reduce ethyl carbamate (Coulon et al 2006 ) and bioamine formation (Husnik et al 2006 ).…”

Section: Synthetic Yeast Communities Representing Different Terroirsmentioning

confidence: 99%

Visualizing the next frontiers in wine yeast research

Pretorius

2022

FEMS Yeast Research

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A range of game-changing biodigital and biodesign technologies are coming of age all around us, transforming our world in complex ways that are hard to predict. Not a day goes by without news of how data-centric engineering, algorithm-driven modelling and biocyber technologies—including the convergence of artificial intelligence, machine learning, automated robotics, quantum computing, and genome editing—will change our world. If we are to be better at expecting the unexpected in the world of wine, we need to gain deeper insights into the potential and limitations of these technological developments and advances along with their promise and perils. This article anticipates how these fast-expanding bioinformational and biodesign toolkits might lead to the creation of synthetic organisms and model systems, and ultimately new understandings of biological complexities could be achieved. Four future frontiers in wine yeast research are discussed in this article: the construction of fully synthetic yeast genomes, including minimal genomes; supernumerary pan-genome neochromosomes; synthetic metagenomes; and synthetic yeast communities. These four concepts are at varying stages of development with plenty of technological pitfalls to overcome before such model chromosomes, genomes, strains and yeast communities could illuminate some of the ill-understood aspects of yeast resilience, fermentation performance, flavour biosynthesis, and ecological interactions in vineyard and winery settings. From a winemaker's perspective, some of these ideas might be considered as far-fetched and, as such, tempting to ignore. However, synthetic biologists know that by exploring these futuristic concepts in the laboratory could well forge new research frontiers to deepen our understanding of the complexities of consistently producing fine wines with different fermentation processes from distinctive viticultural terroirs. As the saying goes in the disruptive technology industry, it take years to create an overnight success. The purpose of this article is neither to glorify any of these concepts as a panacea to all ills nor to crucify them as a danger to winemaking traditions. Rather, this article suggests that these proposed research endeavours deserve due consideration because they are likely to cast new light on the genetic blind spots of wine yeasts and how they interact as communities in vineyards and wineries. Future-focussed research is, of course, designed to be subject to revision as new data and technologies become available. Successful dislodging of old paradigms with transformative innovations will require open-mindedness and pragmatism, not dogmatism―and this can make for a catch-22 situation in an archetypal traditional industry, such as the wine industry, with its rich territorial and socio-cultural connotations.

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“…Microbes are great platforms for engineering the production of plant natural products and have been extensively reviewed (Luo et al, 2015; Van Wyk et al, 2018; Vavitsas et al, 2018; Wang et al, 2018; Choi et al, 2019; Moser and Pichler, 2019; Pham et al, 2019). In contrast, plants as chassis are more or less underestimated potentially, due to the challenges encountered in engineering plants.…”

Section: Introductionmentioning

confidence: 99%

Making small molecules in plants: A chassis for synthetic biology‐based production of plant natural products

Liu

Zhang

Zhao

et al. 2022

JIPB

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Plant natural products have been extensively exploited in food, medicine, flavor, cosmetic, renewable fuel, and other industrial sectors. Synthetic biology has recently emerged as a promising means for the cost‐effective and sustainable production of natural products. Compared with engineering microbes for the production of plant natural products, the potential of plants as chassis for producing these compounds is underestimated, largely due to challenges encountered in engineering plants. Knowledge in plant engineering is instrumental for enabling the effective and efficient production of valuable phytochemicals in plants, and also paves the way for a more sustainable future agriculture. In this manuscript, we briefly recap the biosynthesis of plant natural products, focusing primarily on industrially important terpenoids, alkaloids, and phenylpropanoids. We further summarize the plant hosts and strategies that have been used to engineer the production of natural products. The challenges and opportunities of using plant synthetic biology to achieve rapid and scalable production of high‐value plant natural products are also discussed.

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The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

Cited by 8 publications

References 87 publications

Harnessing bioengineered microbes as a versatile platform for space nutrition

Harnessing bioengineered microbes as a versatile platform for space nutrition

Visualizing the next frontiers in wine yeast research

Making small molecules in plants: A chassis for synthetic biology‐based production of plant natural products

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