Engineering of aromatic amino acid metabolism in Saccharomyces cerevisiae

Engineering of aromatic amino acid metabolism in Saccharomyces cerevisiae

Vuralhan, Z.

Pronk, J.T. (promotor)

Applied Sciences

2006-04-11

Saccharomyces cerevisiae is a popular industrial microorganism. It has since long been used in bread, beer and wine making. More recently it is also being applied for heterologous protein production and as a target organism for metabolic engineering. The work presented in this thesis describes how S. cerevisiae may be used as a metabolic-engineering platform to produce aromatic compounds such as phenylalanine or its catabolites, phenylethanol and phenylacetate. In this thesis two research lines were followed: The first research line focused on the molecular identity and substrate specificity of 2-oxo-acid decarboxylase in S. cerevisiae whereas the second line of research investigated the elimination of feedback inhibition steps in the phenylalanine biosynthetic pathway in S. cerevisiae. The impact of feedback inhibition on the aromatic biosynthesis pathway was quantified by analyzing intra- and extracellular concentrations of relevant aromatic compounds in glucose-limited chemostat cultures of wild-type and engineered strains.

aromatic amino acid
yeast
engineering

http://resolver.tudelft.nl/uuid:71850526-24f5-4b33-b93a-6319857f3308

90-9020571-3

Institutional Repository

doctoral thesis

(c) 2006 Z. Vuralhan