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What is Lactone Formation in Yeast and Fungi about?

The article reviews the biochemistry of lactone formation in yeast and fungi, focusing on their potential for producing natural flavor and fragrance compounds. It discusses metabolic pathways, including hydroxylation and β-oxidation, and highlights the challenges in scaling up production due to lactone toxicity and oxygen transfer issues. The review aims to provide insights into metabolic engineering strategies to enhance lactone productivity and address these challenges.

Author

Nelma Gomes

Language

EN