Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

Molecules

Luca Forti¹  Simone Di Mauro²  Maria Rita Cramarossa¹  Sara Filippucci²  Benedetta Turchetti²  Pietro Buzzini²  Maurizio Battino³ 

[1] Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy; E-Mail:;Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy; E-Mails:;Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy; E-Mail

关键词: non-conventional yeasts;    biocatalysis;    flavors;    fragrances;   

DOI  :  10.3390/molecules200610377

来源: mdpi

【 摘 要 】

The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.