非常规酵母全细胞作为生产香料和香精的高效生物催化剂
Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances.
作者信息
Forti Luca, Di Mauro Simone, Cramarossa Maria Rita, Filippucci Sara, Turchetti Benedetta, Buzzini Pietro
机构信息
Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
出版信息
Molecules. 2015 Jun 4;20(6):10377-98. doi: 10.3390/molecules200610377.
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.
消费者对天然香料和香精的需求不断增加，这引发了香料行业对寻求天然获取香料和风味化合物新方法的浓厚兴趣。这些化合物的一种替代且有吸引力的途径是基于生物转化。在本综述中，通过讨论不同类化合物（即醛类、酮类及相关化合物、醇类、内酯类、萜类和萜类化合物、烯烃类和酚类）的生产情况，阐述了非常规酵母（NCYs）全细胞生物催化在香料和香精生产中的应用。
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