Recent developments in enzymatic and microbial biosynthesis of flavor and fragrance molecules.
J Biotechnol
; 389: 43-60, 2024 Jun 20.
Article
em En
| MEDLINE
| ID: mdl-38616038
ABSTRACT
Flavors and fragrances are an important class of specialty chemicals for which interest in biomanufacturing has risen during recent years. These naturally occurring compounds are often amenable to biosynthesis using purified enzyme catalysts or metabolically engineered microbial cells in fermentation processes. In this review, we provide a brief overview of the categories of molecules that have received the greatest interest, both academically and industrially, by examining scholarly publications as well as patent literature. Overall, we seek to highlight innovations in the key reaction steps and microbial hosts used in flavor and fragrance manufacturing.
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Base de dados:
MEDLINE
Assunto principal:
Engenharia Metabólica
/
Aromatizantes
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article