The alluring aroma of jasmine is adored by people worldwide.Benzyl acetate, a key component of the scent of jasmine, is a valuable aromatic ester compound and extensively used as flavor and fragrance in food, cosmetics, and pharmaceutical industries.However, its current production heavily relies on chemical synthesis.In this study, a de novo synthesis pathway of benzyl acetate was established in Escherichia coli strains, and benzyl acetate was successfully synthesized by microbial fermentation.Firstly, to construct the synthesis pathway of benzyl acetate, nine functional enzymes were co-expressed in BL21 (DE3) using a modular strategy.The resulting strain BZ04 produced (85.55±10.85) mg/L benzyl acetate by two-phase in situ extractive fermentation.Subsequently, the production of benzyl acetate was enhanced through the optimal screening of key acyltransferase derived from various sources and optimization of various flask culture conditions including the screen of carbon sources, the addition of solubilizer, and the increase of oxygen supply.Under optimal fermentation conditions, the final strain of BZ05 produced (592.22±36.95) mg/L benzyl acetate from glycerol in shake flasks, which was seven times compared to original production of benzyl acetate.This study provides an eco-friendly and sustainable approach for benzyl acetate production.
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