27 Mar '14, 10pm

Here's an unexpected way to make artificial scents and flavorings

Here's an unexpected way to make artificial scents and flavorings

UC Davis researcher Shota Atsumi and his team detailed their work in the March 9 edition of Nature Chemical Biology . There, they describe how they altered living cells to use a class of enzymes called O-acetyltransferases to make esters from acyl-Coenzyme A (acyl-CoA) molecules. To do this, they introduced genes from yeast into E.coli bacteria and manipulated the Acyl-CoA pathway. By turning on certain potential metabolic pathways and shutting down others, they were able to make a complete ester and virtually hand-pick which type of molecule the bacteria produced.

Full article: http://www.ecouterre.com/uc-davis-scientists-use-bacteria...

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