TY - JOUR
T1 - Process engineering for bioflavour production with metabolically active yeasts
T2 - A mini-review
AU - Carlquist, M.
AU - Gibson, Brian
AU - Karagul Yuceer, Y.
AU - Paraskevopolou, A.
AU - Sandell, M.
AU - Angelov, A. I.
AU - Gotcheva, V.
AU - Angelov, A. D.
AU - Etschmann, M.
AU - de Billerbeck, G. M.
AU - Liden, G.
N1 - HUO: DOI:10.1002/yea.3058 not working at the time when record validated
PY - 2015
Y1 - 2015
N2 - 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.
AB - 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.
M3 - Review Article
SN - 0749-503X
VL - 32
SP - 123
EP - 143
JO - Yeast
JF - Yeast
IS - 1
ER -