Vanderhaegen B, Neven H, Coghe S, Verstrepen K J, Derdelinckx G, Verachtert H
Center for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee, Belgium.
Appl Microbiol Biotechnol. 2003 Aug;62(2-3):140-50. doi: 10.1007/s00253-003-1340-5. Epub 2003 May 21.
Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an overview of different systems for the microbial production of natural flavors, either de novo, or starting with selected flavor precursor molecules. Emphasis is put on the bioflavoring of beer and the possibilities offered by beer refermentation processes. The use of flavor precursors in combination with non-conventional or genetically modified yeasts for the production of new products is discussed.
人们运用各种技术来根据新的市场需求调整食品和饮料的风味。尽管合成调味化学品仍被广泛使用，但消费者对生物方法生产的风味物质（生物风味剂）的需求日益增加，他们越来越关注合成化学品所带来的健康和环境问题。生物风味剂可以从植物中提取，也可以通过植物细胞培养、微生物或分离酶来生产。这篇小型综述文章概述了用于微生物生产天然风味剂的不同系统，这些系统既可以从头合成，也可以从选定的风味前体分子开始。重点介绍了啤酒的生物风味化以及啤酒再发酵过程所提供的可能性。还讨论了将风味前体与非常规或转基因酵母结合用于新产品生产的情况。
