Process engineering for bioflavour production with metabolically active yeasts - a mini-review
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Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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 (c) 2014 John Wiley & Sons, Ltd.
Açıklama
Anahtar Kelimeler
Solid-Phase Microextraction, Headspace Sorptive Extraction, Beta-Phenylethyl-Alcohol, Fruity Aroma Production, Heavy Sulfur-Compounds, Saccharomyces-Cerevisiae, Immobilized Yeast, Kluyveromyces-Marxianus, Ceratocystis-Fimbriata, Volatile Compounds
Kaynak
Yeast
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
32
Sayı
1
