Microbial Production of Flavors and Fragrances

  • Marta Mikš-Krajnik
  • Marta Zoglowek
  • Gemma Buron-Moles
  • Jochen ForsterEmail author
Living reference work entry
Part of the Handbook of Hydrocarbon and Lipid Microbiology book series (HHLM)


Synthetic biology opens a new door for sustainable and effective production of flavors and fragrances. It is achieved through the engineering of biosynthetic pathways for valuable compounds of interests in the microbial hosts such as Saccharomyces cerevisiae or Escherichia coli. This chapter focuses on the current state-of-art studies in pathway engineering for the production of functional isoprenoids , including monoterpenes and sesquiterpenes , as well as apocarotenoids . The relevant genetic manipulations on biosynthetic genes and enzymes performed in the last decade have been summarized. Various approaches, techniques to increase production titers of flavor compounds, and critical challenges have been highlighted and discussed in this chapter.


Flavor Compound Wine Yeast Farnesyl Diphosphate Perillyl Alcohol Carotenoid Cleavage Dioxygenases 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer International Publishing AG 2016

Authors and Affiliations

  • Marta Mikš-Krajnik
    • 1
    • 2
  • Marta Zoglowek
    • 1
  • Gemma Buron-Moles
    • 1
  • Jochen Forster
    • 1
    Email author
  1. 1.Carlsberg Research LaboratoryCopenhagen VDenmark
  2. 2.Faculty of Food ScienceUniversity of Warmia and Mazury in OlsztynOlsztynPoland

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