Optimisation of coumaric acid production from aromatic amino acids in Kluyveromyces marxianus.

Yeasts are attractive hosts for the production of heterologous products due to their genetic tractability and relative ease of growth. While the baker's yeast Saccharomyces cerevisiae is a powerful workhorse of the biotechnology industry, the species has metabolic limitations and it is critical that we develop alternative platforms that will facilitate the development of bioprocesses that rely on sustainable feedstocks. In this study, we used synthetic biology tools to construct coumaric acid-producing strains of Kluyveromyces marxianus, a yeast whose physiological traits render it attractive for biotechnology applications.