Optimized Yeast Linalool Synthesis for Fragrances & Flavours
A Method for Linalool Synthesis in Saccharomyces Cerevisiae
Tags: CSIR Labs, India, Agriculture & Food, Consumer Goods & Services
CSIR-Central Food Technological Research Institute [CSIR-CFTRI]: This invention describes a method for synthesizing linalool, a valuable fragrance compound, in the yeast Saccharomyces cerevisiae. The linalool synthase genes from Magnolia champaca and Coriandrum sativum were optimized and expressed in a laboratory yeast strain, with improved synthesis observed using truncated variants of these genes. The method also involves co-expressing a gene for enhanced linalool production using a dual expression plasmid vector. This technology can be applied in the production of fragrances, flavors, and bio-based chemicals.
IP Type or Form Factor: Patent Pending; Process & Method; Material
TRL: 4 - minimum viable product built in lab
Industry or Tech Area: Food & Beverage; Beauty & Aesthetics
