Abstract
In order to meet the need of consumer preferences for natural flavor compounds, microbial synthesis method has become a very attractive alternative to the chemical production. The 2-phenylethanol (2-PE) and its ester 2-phenylethylacetate (2-PEAc) are two extremely important flavor compounds with a rose-like odor. In recent years, Escherichia coli and yeast have been metabolically engineered to produce 2-PE. However, a metabolic engineering approach for 2-PEAc production is rare. Here, we designed and expressed a 2-PEAc biosynthetic pathway in E. coli. This pathway comprised four steps: aminotransferase (ARO8) for transamination of L-phenylalanine to phenylpyruvate, 2-keto acid decarboxylase KDC for the decarboxylation of the phenylpyruvate to phenylacetaldehyde, aldehyde reductase YjgB for the reduction of phenylacetaldehyde to 2-PE, alcohol acetyltransferase ATF1 for the esterification of 2-PE to 2-PEAc. Using the engineered E. coli strain for shake flasks cultivation with 1 g/L L-phenylalanine, we achieved co-production of 268 mg/L 2-PEAc and 277 mg/L 2-PE. Our results suggest that approximately 65% of L-phenylalanine was utilized toward 2-PEAc and 2-PE biosynthesis and thus demonstrate potential industrial applicability of this microbial platform.