Aromatic and functional compounds by de novo biosynthesis and biotransformation with bacteria, yeasts and fungi in customized bioprocesses

Bild Forschungsprojekt


Period: 01.1.2018 - 31.05.2022

Hochschule Geisenheim University

Justus-Liebig-University Giessen

Funder:  LOEWE
Project Manager: Darya Dudko, Felix Graf, Parab-Jainal Haque, Markus Buchhaupt
Division: Chemical Technology
Team: Microbial Biotechnology

This project is a part of the LOEWE AROMAplus program, which is a collaboration with the Hochschule Geisenheim University and the Justus Liebig University Giessen. The aim of embedded studies is to gain more knowledge about the mechanisms of the formation of aromatic and functional compounds. This knowledge will be applied to the development of biotechnological processes aimed to build new value chains based on the plant raw materials from the domestic economy. The following three different areas are the focuses of the DECHEMA Research Institute (DFI):

New functional ingredients through customized prenylation patterns

Many natural products obtain a hydrophobic moiety by prenylation, an enzyme -catalyzed transfer of an isoprenoid chain, which can influence e.g. the membrane permeability. The DFI is now constructing a collection of cell-based prenylation catalysts to selectively modify antioxidant natural products from domestic fruit products and thereby influence their transport through the cell membranes. The institute has recently developed unusual prenyl chains, which will be used for a customized modification of such bioactive molecules.

Identification of enzyme activities and natural products from autochthonous microorganisms

Microorganisms living on the surfaces of fruits (e.g. grapes) partially play an important role in the aroma formation and release. Such microorganisms, as well as interesting enzymes and compounds, are specifically screened for their potential use in beverage production. Here, the DFI will use and develop its expertise in appropriate screening and analytical methods including specific isotope labeling techniques.

Fermentatively produced beverages with high vitamin content

Foods in human history have often been adapted to the needs of consumers in terms of their ingredients. Nowadays the use of certain food grade microorganisms in the manufacturing processes is appropriate to enable an optimum nutrient supply for modern food consumption patterns. The DFI will use its experience in the production of certain compounds in order to exploit a background for the development of such nutrients and apply this knowledge to their production in cooperation with the partners.



Dr. Markus Buchhaupt

Tel.: +49 69 / 7564-629




D. Dudko, D. Holtmann, M. Buchhaupt

Antonie van Leeuwenhoek (2022)


F. M. R. Graf, H. E. Weber, M. Buchhaupt

Journal of Food Science (2022)


L. Drummond, P. J. Haque, B. Gu, J. S. Jung, H. Schewe, J. S. Dickschat, M. Buchhaupt

ChemBioChem (2022)


M. Buchhaupt

Biospektrum (2022)


L. Drummond,, C. von Wallbrunn, M. Buchhaupt

Chemistry and Biodiversity (2021)

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