Biotechnology as a source of natural volatile flavours

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  • Ralf G. Berger

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Original languageEnglish
Pages (from-to)38-43
Number of pages6
JournalCurrent Opinion in Food Science
Volume1
Issue number1
Publication statusPublished - 22 Oct 2014

Abstract

It has been a long way from the endogenous flavour-forming microflora of traditional fermented food to genetically engineered prokaryotic and eukaryotic flavour producer strains in fully controlled bioreactors. More than 100 flavours from advanced bioprocesses are commercially available. Apart from its inherent principal advantages, biocatalysis matches the increasing re-orientation to sustainable industrial processes. To create valuable and pure food flavours in high yields from low-valued industrial side-streams using metabolically streamlined, safe microorganisms in specifically engineered bioreactors has been a vision which turns more and more into reality.

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Biotechnology as a source of natural volatile flavours. / Berger, Ralf G.
In: Current Opinion in Food Science, Vol. 1, No. 1, 22.10.2014, p. 38-43.

Research output: Contribution to journalArticleResearch

Berger, RG 2014, 'Biotechnology as a source of natural volatile flavours', Current Opinion in Food Science, vol. 1, no. 1, pp. 38-43. https://doi.org/10.1016/j.cofs.2014.09.003
Berger, R. G. (2014). Biotechnology as a source of natural volatile flavours. Current Opinion in Food Science, 1(1), 38-43. https://doi.org/10.1016/j.cofs.2014.09.003
Berger RG. Biotechnology as a source of natural volatile flavours. Current Opinion in Food Science. 2014 Oct 22;1(1):38-43. doi: 10.1016/j.cofs.2014.09.003
Berger, Ralf G. / Biotechnology as a source of natural volatile flavours. In: Current Opinion in Food Science. 2014 ; Vol. 1, No. 1. pp. 38-43.
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