Fresh banana, a waft of flowers, blueberry: the scents in Shota Atsumi's laboratory in the UC Davis Department of Chemistry are a little sweeter than most. That's because Atsumi and his team are engineering bacteria to make esters -- molecules widely used as scents and flavorings, and also as basic feedstock for chemical processes from paints to fuels.
Their latest work is published March 9 in the journal Nature Chemical Biology.
Nearly all industrial chemicals, from artificial flavorings to paint, are derived from oil or gas, Atsumi said.