What You Need to Know
By introducing heterologous enzymes such as phenylalanine ammonia‑lyase or proteases into Lactobacillus, Saccharomyces, and Bacillus strains, the metabolic flux is redirected toward the synthesis of 2‑phenylethanol, vanillin, and umami peptides. The engineered pathways rely on co‑factor regeneration and substrate channeling to achieve yields of 0.3–0.5 g L⁻¹ for aromatics and 10 mg mL⁻¹ for peptides, illustrating the power of synthetic biology in flavor chemistry.
The Science
Primary Reaction
biosynthetic conversion of amino‑acid precursors to flavor molecules via engineered enzymes