Carlquist Magnus, Gibson Brian, Karagul Yuceer Yonca, Paraskevopoulou Adamantini, Sandell Mari, Angelov Angel I, Gotcheva Velitchka, Angelov Angel D, Etschmann Marlene, de Billerbeck Gustavo M, Lidén Gunnar
Division of Applied Microbiology, Department of Chemistry, Lund University, Sweden.
Yeast. 2015 Jan;32(1):123-43. doi: 10.1002/yea.3058. Epub 2014 Dec 16.
Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industries. The production of flavours can take place by either extraction from plant materials, chemical synthesis, biological conversion of precursor molecules or 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. Yeasts are potential production hosts for bioflavours. In this mini-review, we give an overview of bioflavour production in yeasts from the process-engineering perspective. Two specific examples, production of 2-phenylethanol and vanillin, are used to illustrate the process challenges and strategies used.
风味物质是在食品、化妆品、洗涤剂和制药行业中具有重大商业价值的生物活性分子。风味物质的生产可以通过从植物材料中提取、化学合成、前体分子的生物转化或从头生物合成来实现。通过系统生物学和代谢工程等快速发展的领域，后几种方法正变得越来越重要，它们为所谓的“生物风味物质”提供了高效的生产宿主，这些“生物风味物质”是通过细胞工厂或酶系统获得的天然风味和/或香料化合物。酵母是生物风味物质潜在的生产宿主。在本综述中，我们从过程工程的角度概述了酵母中生物风味物质的生产。我们用两个具体例子，即2-苯乙醇和香草醛的生产，来说明所面临的过程挑战和采用的策略。
