The team of ZHANG Xueli has applied metabolic engineering to introduce the rose essential oil pathway into bakers’ yeast, Saccharomyces cerevisiae. To this end, they integrated the geraniol-rose alcohol synthesis module and nerol synthesis module into the same chassis strain and through optimization obtained a rose essential oil yield of up to 5 g/L in a 5 L fermenter. The related research results were published in the international journal “Green Chemistry”, and four patents were applied for.
Rongsheng LI et al, Green Chem., 2021,23, 5088-5096
2021/08 Team at CAS Tianjin Institute of Industrial Biotechnology prepares rose fragrance using synthetic biology