Resveratrol production for the valorisation of lactose-rich wastes by engineered industrial Saccharomyces cerevisiae

Resveratrol is an antioxidant with applications in the food and cosmetic industries. Its biosynthesis can side the hindrances of its extraction from plants. The dairy industry generates tonnes of lactose-rich wastes, which can be a carbon source. Saccharomyces cerevisiae is an industrial workhorse for biotechnological processes, being unable to naturally metabolise lactose. Here, an S. cerevisiae strain was engineered for de novo production of resveratrol from lactose. A resveratrol titre of 210 mg/L from 100 g/L of lactose in synthetic media was achieved. Process optimization increased by 35% the production by a two-stage process, one favouring ethanol production and a subsequent one with stronger agitation favouring ethanol and lactose consumption with conversion into resveratrol. Resveratrol production from cheese whey was further attained. To the best knowledge of the authors, this is the first report on resveratrol production from lactose, relevant in dairy wastes, establishing grounds for future resveratrol-producing lactose-based processes.

Automated summary

Resveratrol was successfully synthesized from lactose using engineered Saccharomyces cerevisiae. Process optimization and a two-stage method increased the production yield, and production from cheese whey was also achieved. This is the first report on resveratrol production from lactose, which is significant in utilizing dairy wastes and establishes a foundation for future lactose-based resveratrol production.