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Process engineering for bioflavour production with metabolically active yeast - a minireview.

Carlquist, Magnus LU ; Gibson, Brian; Yuceer, Yonca Karagul; Paraskevopoulou, Adamantini; Sandell, Mari; Angelov, Angel I; Gotcheva, Velitchka; Angelov, Angel D; Etschmann, Marlene and de Billerbeck, Gustavo M, et al. (2015) In Yeast 32(1). p.123-143
Abstract
Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through 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. One potential production host for bioflavour is yeast. In this mini-review, we give an overview of bioflavour production in... (More)
Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through 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. One potential production host for bioflavour is yeast. In this mini-review, we give an overview of bioflavour production in yeast from the process engineering perspective. Two specific examples - production of 2-phenylethanol and vanillin - are used to illustrate process challenges and strategies used. Copyright © 2014 John Wiley & Sons, Ltd. (Less)
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Contribution to journal
publication status
published
subject
in
Yeast
volume
32
issue
1
pages
123 - 143
publisher
John Wiley & Sons
external identifiers
  • pmid:25400136
  • wos:000348862300012
  • scopus:84922692010
ISSN
1097-0061
DOI
10.1002/yea.3058
language
English
LU publication?
yes
id
3036d964-14c2-422f-99d1-0e08d1fc61d2 (old id 4816523)
date added to LUP
2014-12-10 09:45:56
date last changed
2017-11-12 03:15:46
@article{3036d964-14c2-422f-99d1-0e08d1fc61d2,
  abstract     = {Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through 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. One potential production host for bioflavour is yeast. In this mini-review, we give an overview of bioflavour production in yeast from the process engineering perspective. Two specific examples - production of 2-phenylethanol and vanillin - are used to illustrate process challenges and strategies used. Copyright © 2014 John Wiley & Sons, Ltd.},
  author       = {Carlquist, Magnus and Gibson, Brian and Yuceer, Yonca Karagul and Paraskevopoulou, Adamantini and Sandell, Mari and Angelov, Angel I and Gotcheva, Velitchka and Angelov, Angel D and Etschmann, Marlene and de Billerbeck, Gustavo M and Lidén, Gunnar},
  issn         = {1097-0061},
  language     = {eng},
  number       = {1},
  pages        = {123--143},
  publisher    = {John Wiley & Sons},
  series       = {Yeast},
  title        = {Process engineering for bioflavour production with metabolically active yeast - a minireview.},
  url          = {http://dx.doi.org/10.1002/yea.3058},
  volume       = {32},
  year         = {2015},
}