Plectranthus amboinicus (Lamiaceae family) is a fleshy succulent herb with distinct oregano like flavour and odour traditionally used as folk medicine and culinary purpose. This plant is rich with terpenoids that contributes to its numerous pharmacological properties. This invention is about microbial cell factory production of linalool and nerolidol compounds using engineered cells carrying P. amboinicus linalool/nerolidol synthase

Current methods of linalool and nerolidol production involve direct extraction from plants and chemical synthesis, both of which have drawbacks affecting production outputs. Microbial production of linalool and nerolidol is a robust alternative for sustainable supply of these valuable compounds without relying on natural sources or the use of harsh chemical reagents. Flavors and fragrances produced through biotechnological processes can be classified as "natural" under current legislation. Firmenich and Givaudan are examples of two companies that use biotechnology for the production of flavours and fragrances.

Advantages of microbial production of linalool and nerolidol

• Eco-friendly and natural
• Continuous supply – independent of climate & natural disasters
• Uniform quality product
• Production in tightly controlled condition
• Up-scaling potential

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Project Leader  : Assoc Prof Dr Janna Ong Abdullah
Dept./Faculty    : Faculty of Biotechnology & Biomolecular Sciences
Email                   : janna@upm.edu.my
Expertise            : Plant Molecular Biology

Date of Input: 30/06/2021 | Updated: 30/06/2021 | asrizam