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Biotransformations in the Flavour Industry

  • Chapter
Current Topics in Flavours and Fragrances

Summary

Bacteria and fungi synthesise or degrade a vast number of natural and xenobiotic substrates. Biotransformations and bioconversions occur, if a single substrate structure is altered by an identifiable redox, hydrolysis, or addition type reaction, or by a sequence of these reactions. Generally competing with chemosynthesis, biocatalysts possess inherent advantages: They functionalise chemically inert carbons, modify one functionality in a multifunctional molecule selectively or specifically, introduce chirality, resolve racemates, and operate under ambient conditions. The production of natural flavour and aroma ingredients could benefit from these characteristics. The biotransformation of volatile terpenes particularly well demonstrates perspectives, but also current problems. Solvent tolerant bacteria hold much promise for a lipophilic biotechnology. Genetic engineering will help to create tailor-made biocatalysts. Downstreaming of products, based on in situ solvent extraction or adsorption, is required for an efficient bioprocess. Cost calculations show that high-yielding biotransformations have commercial potential.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Zentrum Angewandte Chemie der Universität, Wunstorferstr. 14, D 30453, Hannover, Germany

    Ralf G. Berger, Maik Gehrke & Ulrich Krings

  2. Division of Industrial Microbiology, Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, NL-6700 EV, Wageningen, The Netherlands

    Jan A. M. De Bont & Mariet J. Van Der Werf

  3. ATO-DLO, Postbus 17, NL-6700 AA, Wageningen, The Netherlands

    Gerrit Eggink

  4. Instituto Superior Técnico, Secção de Biotecnologia, Av. Rovisco Pais, P-1096, Lisboa Codex, Portugal

    M. Manuela Da Fonseca & Frederik Van Keulen

  5. Laboratoire de Génie Chimique Biologique, Université Blaise Pascal, 24 Avenue des Landais, F-63177, Aubière cedex, France

    Jean-Bernard Gros & Christian Larroche

  6. Dept of Biochemistry, Imperial College of Science, Technology and Medicine, Exhibition Road, London, SW7 2AY, UK

    David J. Leak

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  1. Ralf G. Berger
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    Karl A. D. Swift

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Berger, R.G. et al. (1999). Biotransformations in the Flavour Industry. In: Swift, K.A.D. (eds) Current Topics in Flavours and Fragrances. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4022-5_8

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  • DOI: https://doi.org/10.1007/978-94-011-4022-5_8

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