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Process engineering for bioflavour production with metabolically active yeasts – a mini‐review
Author(s) -
Carlquist Magnus,
Gibson Brian,
Karagul Yuceer Yonca,
Paraskevopoulou Adamantini,
Sandell Mari,
Angelov Angel I.,
Gotcheva Velitchka,
Angelov Angel D.,
Etschmann Marlene,
Billerbeck Gustavo M.,
Lidén Gunnar
Publication year - 2015
Publication title -
yeast
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.923
H-Index - 102
eISSN - 1097-0061
pISSN - 0749-503X
DOI - 10.1002/yea.3058
Subject(s) - metabolic engineering , biochemical engineering , biology , synthetic biology , microbiology and biotechnology , production (economics) , yeast , process (computing) , flavour , biochemistry , computational biology , food science , enzyme , engineering , computer science , macroeconomics , economics , operating system
Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industries. The production of flavours can take place by either extraction from plant materials, chemical synthesis, biological conversion of precursor molecules or de novo biosynthesis. The latter alternatives are gaining importance through the rapidly growing fields of systems biology and metabolic engineering, giving efficient production hosts for the so‐called 'bioflavours', which are natural flavour and/or fragrance compounds obtained with cell factories or enzymatic systems. Yeasts are potential production hosts for bioflavours. In this mini‐review, we give an overview of bioflavour production in yeasts from the process‐engineering perspective. Two specific examples, production of 2‐phenylethanol and vanillin, are used to illustrate the process challenges and strategies used. Copyright © 2014 John Wiley & Sons, Ltd.