Process engineering for bioflavour production with metabolically active yeasts - a mini-review

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridSandell, Mari/0000-0001-7161-1050
dc.authoridAngelov, Angel/0000-0002-3239-4724
dc.authoridGibson, Brian/0000-0002-1270-6532
dc.authoridGotcheva, Velitchka/0000-0003-1211-3443
dc.authoridLiden, Gunnar/0000-0002-1494-8201
dc.contributor.authorCarlquist, Magnus
dc.contributor.authorGibson, Brian
dc.contributor.authorYuceer, Yonca Karagul
dc.contributor.authorParaskevopoulou, Adamantini
dc.contributor.authorSandell, Mari
dc.contributor.authorAngelov, Angel I.
dc.contributor.authorGotcheva, Velitchka
dc.date.accessioned2025-01-27T20:59:41Z
dc.date.available2025-01-27T20:59:41Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFlavours 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.
dc.description.sponsorshipBIOFLAVOUR Cost Action [FA0907]
dc.description.sponsorshipThe authors would like to acknowledge the contribution of BIOFLAVOUR Cost Action (Grant No. FA0907).
dc.identifier.doi10.1002/yea.3058
dc.identifier.endpage143
dc.identifier.issn0749-503X
dc.identifier.issn1097-0061
dc.identifier.issue1
dc.identifier.pmid25400136
dc.identifier.scopus2-s2.0-84922692010
dc.identifier.scopusqualityQ2
dc.identifier.startpage123
dc.identifier.urihttps://doi.org/10.1002/yea.3058
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26786
dc.identifier.volume32
dc.identifier.wosWOS:000348862300012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofYeast
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSolid-Phase Microextraction
dc.subjectHeadspace Sorptive Extraction
dc.subjectBeta-Phenylethyl-Alcohol
dc.subjectFruity Aroma Production
dc.subjectHeavy Sulfur-Compounds
dc.subjectSaccharomyces-Cerevisiae
dc.subjectImmobilized Yeast
dc.subjectKluyveromyces-Marxianus
dc.subjectCeratocystis-Fimbriata
dc.subjectVolatile Compounds
dc.titleProcess engineering for bioflavour production with metabolically active yeasts - a mini-review
dc.typeReview Article

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