6533b86cfe1ef96bd12c8c68
RESEARCH PRODUCT
Prospects for the microbial production of food flavours
Pascal BonnarmeA. DurandGilles Feronsubject
0106 biological sciences2. Zero hunger0303 health sciencesBIOTECHNOLOGIEfood.ingredientChemistrybusiness.industryIndustrial productionFood additiveFlavour[SDV.IDA] Life Sciences [q-bio]/Food engineering01 natural sciencesBiotechnology03 medical and health sciencesfood010608 biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringProduction (economics)business030304 developmental biologyFood ScienceBiotechnologydescription
The microbial production of natural flavours has been extensively studied during the past decade, and some processes are currently being exploited commercially. However, in the case of flavour compounds such as lactones and some aromatic compounds, the lack of basic information on their metabolism, as well as their high toxicity, are two main barriers to industrial production. The development of novel and cheap production processes, such as solid-state fermentation, may help overcome some of the current limitations of microbial flavour production, as well as widening the spectrum of biotechnologically accessible compounds.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1996-09-01 |