Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry
Consumer preference for natural food additives has led to an increasing demand for natural aromatic compounds. An alternative production process to plant and chemical sources is the use of biotechnological methods involving microorganisms, which ensure a stable supply, quality and price. Among filamentous fungi, white-rot basidiomycetes represent an important group that generate a wide range of flavouring compounds, particularly aromatic molecules. Their biotechnological potential to produce natural aromatic flavours de novo or by biotransformation thus presents a very interesting challenge.
Lomascolo
A
Laboratoire de Biotechnologie des Champignons filamenteux de l'INRA, Centre d'Enseignement Superieur en Biotechnologie-ESIL, Faculte des Sciences de Luminy, CP 925, 163 avenue de Luminy, 13288 Marseille Cedex 09, France.
Stentelaire
C
Asther
M
Lesage-Meessen
L