Process engineering for bioflavour production with metabolically active yeasts

A mini-review

M. Carlquist, Brian Gibson, Y. Karagul Yuceer, A. Paraskevopolou, M. Sandell, A. I. Angelov, V. Gotcheva, A. D. Angelov, M. Etschmann, G. M. de Billerbeck, G. Liden (Corresponding Author)

Research output: Contribution to journalReview ArticleScientificpeer-review

25 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)123-143
JournalYeast
Volume32
Issue number1
Publication statusPublished - 2015
MoE publication typeA2 Review article in a scientific journal

Fingerprint

Process engineering
Yeast
Yeasts
Phenylethyl Alcohol
Flavors
Metabolic Engineering
Systems Biology
Food Industry
Drug Industry
Cosmetics
Detergents
Metabolic engineering
Fragrances
Molecules
Biosynthesis
Drug products
Industrial plants
Pharmaceutical Preparations
Industry
2-vanillin

Cite this

Carlquist, M., Gibson, B., Karagul Yuceer, Y., Paraskevopolou, A., Sandell, M., Angelov, A. I., ... Liden, G. (2015). Process engineering for bioflavour production with metabolically active yeasts: A mini-review. Yeast, 32(1), 123-143.
Carlquist, M. ; Gibson, Brian ; Karagul Yuceer, Y. ; Paraskevopolou, A. ; Sandell, M. ; Angelov, A. I. ; Gotcheva, V. ; Angelov, A. D. ; Etschmann, M. ; de Billerbeck, G. M. ; Liden, G. / Process engineering for bioflavour production with metabolically active yeasts : A mini-review. In: Yeast. 2015 ; Vol. 32, No. 1. pp. 123-143.
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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.",
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Carlquist, M, Gibson, B, Karagul Yuceer, Y, Paraskevopolou, A, Sandell, M, Angelov, AI, Gotcheva, V, Angelov, AD, Etschmann, M, de Billerbeck, GM & Liden, G 2015, 'Process engineering for bioflavour production with metabolically active yeasts: A mini-review', Yeast, vol. 32, no. 1, pp. 123-143.

Process engineering for bioflavour production with metabolically active yeasts : A mini-review. / Carlquist, M.; Gibson, Brian; Karagul Yuceer, Y.; Paraskevopolou, A.; Sandell, M.; Angelov, A. I.; Gotcheva, V.; Angelov, A. D.; Etschmann, M.; de Billerbeck, G. M.; Liden, G. (Corresponding Author).

In: Yeast, Vol. 32, No. 1, 2015, p. 123-143.

Research output: Contribution to journalReview ArticleScientificpeer-review

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

VL - 32

SP - 123

EP - 143

JO - Yeast

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SN - 0749-503X

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Carlquist M, Gibson B, Karagul Yuceer Y, Paraskevopolou A, Sandell M, Angelov AI et al. Process engineering for bioflavour production with metabolically active yeasts: A mini-review. Yeast. 2015;32(1):123-143.