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

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Abstract

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 γ-decalactone is from ricinoleic acid catalyzed by Yarrowia lipolytica, a generally regarded as safe status yeast. As yet, several factors affecting γ-decalactone production remain to be fully understood and optimized. In this review, we focus on the aromatic compound γ-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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Fig. 1

Adapted from Waché et al. (1998) and Blin-Perrin et al. (2000)

Fig. 2

Adapted from Groguenin et al. (2004) and Waché et al. 2001, 2002)

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Acknowledgments

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).

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  1. CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal

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Braga, A., Belo, I. Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica . World J Microbiol Biotechnol 32, 169 (2016). https://doi.org/10.1007/s11274-016-2116-2

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