Characterization of the Off-flavor from Pichia Pastoris GS115 During the Overexpression of an α-l-rhamnosidase

Overview

Journal J Ind Microbiol Biotechnol

Publisher Oxford University Press

Specialty Biotechnology

Date 2023 Nov 9

PMID 37942557

Authors

Yuxuan Yao

ShengLan Zheng

ShiLin Chi

Feng Chen

Ning Cai

Zhenzhen Cai

Zhipeng Li

Hui Ni

Affiliations

Soon will be listed here.

Abstract

Importance: The methylotrophic yeast Pichia pastoris is an important host for the industrial expression of functional proteins. In our previous studies, P. pastoris strains have been sniffed with a strong off-flavor during the overexpression of various functional proteins, limiting the application of these proteins. Although many yeast strains have been reported with off-flavor, no attention has been paid to characterize the off-flavor in P. pastoris so far. Considering that P. pastoris has advantages over other established expression systems of functional proteins, it is of interest to identify the compounds with off-flavor synthesized in the overexpression of functional proteins with P. pastoris strains. In this study, the off-flavor synthesized from P. pastoris GS115 was characterized during the overexpression of an α-l-rhamnosidase, which helps understand the aromatic metabolites with off-flavor of P. pastoris strains. In addition, 2-acetylbutyrolactone and dodecanol were newly revealed with plastic and metallic notes, enriching the aromatic contributors of biological products. Thus, this study is important for understanding the metabolites with off-flavor of P. pastoris strains and other organisms, providing important knowledge to improve the flavor of products yielding with P. pastoris strains and other organisms.

One-sentence Summary: Characterize the sensory and chemical profile of the off-flavor produced by one strain of P. pastoris in vitro.

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