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An update on the progress of microbial biotransformation of commercial monoterpenes

Authors
  • Mittal, Ruchika1
  • Srivastava, Gauri1
  • Ganjewala, Deepak1
  • 1 Amity Institute of Biotechnology, Amity University Uttar Pradesh, Sector-125, 201303 , (India)
Type
Published Article
Journal
Zeitschrift für Naturforschung C
Publisher
Walter de Gruyter GmbH
Publication Date
Dec 07, 2021
Volume
77
Issue
5-6
Pages
225–240
Identifiers
DOI: 10.1515/znc-2021-0192
Source
De Gruyter
Keywords
Disciplines
License
Yellow

Abstract

Monoterpenes, a class of isoprenoid compounds, are extensively used in flavor, fragrance, perfumery, and cosmetics. They display many astonishing bioactive properties of biological and pharmacological significance. All monoterpenes are derived from universal precursor geranyl diphosphate. The demand for new monoterpenoids has been increasing in flavor, fragrances, perfumery, and pharmaceuticals. Chemical methods, which are harmful for human and the environment, synthesize most of these products. Over the years, researchers have developed alternative methods for the production of newer monoterpenoids. Microbial biotransformation is one of them, which relied on microbes and their enzymes. It has produced many new desirable commercially important monoterpenoids. A growing number of reports reflect an ever-expanding scope of microbial biotransformation in food and aroma industries. Simultaneously, our knowledge of the enzymology of monoterpene biosynthetic pathways has been increasing, which facilitated the biotransformation of monoterpenes. In this article, we have covered the progress made on microbial biotransformation of commercial monoterpenes with a brief introduction to their biosynthesis. We have collected several reports from authentic web sources, including Google Scholar, Pubmed, Web of Science, and Scopus published in the past few years to extract information on the topic.

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