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Bioflavours and fragrances via fermentation and biocatalysis
Author(s) -
Vandamme Erick J,
Soetaert Wim
Publication year - 2002
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.722
Subject(s) - fermentation , biocatalysis , biochemical engineering , chemistry , flavour , bacteria , microbiology and biotechnology , biology , organic chemistry , food science , engineering , catalysis , reaction mechanism , genetics
A condensed overview is given of the potential offered by bacteria, fungi and yeasts to produce a wide range of bioflavours and fragrances. A few commercialised processes are also discussed. The advantages of microbial processes versus chemical synthesis or extraction are outlined. Both de novo fermentation processes as well as bioconversions based on adding specific precursors/intermediates to microbial cells or enzymes are illustrated via typical examples. Bottlenecks, which currently hinder a wider introduction of this flavour biotechnology, are indicated and some solutions are proposed. © 2002 Society of Chemical Industry