Process engineering for bioflavour production with metabolically active yeasts – a mini‐review |
| |
| Authors: | Magnus Carlquist Brian Gibson Yonca Karagul Yuceer Adamantini Paraskevopoulou Mari Sandell Angel I. Angelov Velitchka Gotcheva Angel D. Angelov Marlene Etschmann Gustavo M. de Billerbeck Gunnar Lidén |
| |
| Affiliation: | 1. Division of Applied Microbiology, Department of Chemistry, Lund University, Sweden;2. VTT Technical Research Centre of Finland, Espoo, Finland;3. Department of Food Engineering, Faculty of Engineering – Architecture, Canakkale Onsekiz Mart University, Terzioglu Campus, Canakkale, Turkey;4. Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Greece;5. University of Turku, Functional Foods Forum, Turku, Finland;6. Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria;7. DECHEMA Research Institute, Frankfurt am Main, Germany;8. Université de Toulouse, INSA, UPS, INP, LISBP, Toulouse, France;9. INRA, UMR792 Ingénierie des Systèmes Biologiques et des Procédés, Toulouse, France;10. CNRS, UMR5504, Toulouse, France;11. INP‐ENSAT, Castanet‐Tolosan, France;12. Department of Chemical Engineering, Lund University, Sweden |
| |
| 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. |
| |
| Keywords: | |
|
|
