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

Authors
  • Carlquist, Magnus1
  • Gibson, Brian
  • Karagul Yuceer, Yonca
  • Paraskevopoulou, Adamantini
  • Sandell, Mari
  • Angelov, Angel I
  • Gotcheva, Velitchka
  • Angelov, Angel D
  • Etschmann, Marlene
  • de Billerbeck, Gustavo M
  • Lidén, Gunnar
  • 1 Division of Applied Microbiology, Department of Chemistry, Lund University, Sweden. , (Sweden)
Type
Published Article
Journal
Yeast
Publisher
Wiley (Blackwell Publishing)
Publication Date
Jan 01, 2015
Volume
32
Issue
1
Pages
123–143
Identifiers
DOI: 10.1002/yea.3058
PMID: 25400136
Source
Medline
Language
English
License
Unknown

Abstract

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.

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