Process engineering for bioflavour production with metabolically active yeasts - a mini-review.
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.
Division of Applied Microbiology, Department of Chemistry, Lund University, Sweden.
Magnus
M
Carlquist
Brian
B
Gibson
Yonca
Y
Karagul Yuceer
Adamantini
A
Paraskevopoulou
Mari
M
Sandell
Angel I
AI
Angelov
Velitchka
V
Gotcheva
Angel D
AD
Angelov
Marlene
M
Etschmann
Gustavo M
GM
de Billerbeck
Gunnar
G
Lidén
D005421:Flavoring Agents / Q000378:metabolism*; D005656:Fungal Proteins / Q000235:genetics / Q000378:metabolism; D060847:Metabolic Engineering; D015003:Yeasts / Q000235:genetics* / Q000378:metabolism*
D005421:Flavoring Agents; D005656:Fungal Proteins