Microbial production of scent and flavor compounds.

Austin L Carroll, Shuchi H Desai, Shota Atsumi

Journal: Current opinion in biotechnology 2016;37():8-15

PMID: 26426958

Full Text on Elsevier Science View on PubMed

Abstract

Scents and flavors like those of fresh oranges are no longer limited to just the natural product. Fruit, flower, and essential oil scents have found place in cosmetics, soaps, candles, and food amongst many common household products. With their increasing global demand and difficulty in extractation from the natural source, alternative methods of their production are being sought. One sustainable method is to employ microorganisms for the production of these high value compounds. With the tools of metabolic engineering, microorganisms can be modified to produce compounds such as esters, terpenoids, aldehydes, and methyl ketones. Approaches and challenges for the production of these compounds from microbial hosts are discussed in this review.

Address: Department of Chemistry, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.; Department of Chemistry, University of California, Davis, One Shields Ave, Davis, CA 95616, USA; Microbiology Graduate Group, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.; Department of Chemistry, University of California, Davis, One Shields Ave, Davis, CA 95616, USA; Microbiology Graduate Group, University of California, Davis, One Shields Ave, Davis, CA 95616, USA. Electronic address: [email protected].

DOI: 10.1016/j.copbio.2015.09.003

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MeSH Terms: Flavoring Agents, Humans, Pheromones, Taste