A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids.

Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks. • Oleaginous yeast Yarrowia lipolytica was engineered to produce flavor lactones. • The yeast expressed heterologous hydratases to obtain hydroxylated fatty acids. • β-Oxidation was engineered for preferential fatty acid chain shortening to 10/12 carbons. • γ-Dodecalactone was produced from oleic acid and δ-decalactone from linoleic acid. • γ-Dodecalactone titer reached 282 mg/L in a fed-batch process. [ABSTRACT FROM AUTHOR]