Recently, the research team completed a study on the combined synthesis of hydroxybenzaldehyde and raspberry ketone. They established a dual-bacteria one-pot catalytic system in Escherichia coli and improved the stability of organic solvents through rational enzyme modification (the mutant enzyme still retained 58% enzyme activity in 60°C and 80% acetone after 4 hours). This significantly enhanced the synthesis efficiency of raspberry ketone, providing support for the low-cost and low-pollution production of natural flavors in the food and cosmetics industries.
