Details
| Original language | English |
|---|---|
| Pages (from-to) | 38-43 |
| Number of pages | 6 |
| Journal | Current Opinion in Food Science |
| Volume | 1 |
| Issue number | 1 |
| Publication status | Published - 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.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Immunology and Microbiology(all)
- Applied Microbiology and Biotechnology
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In: Current Opinion in Food Science, Vol. 1, No. 1, 22.10.2014, p. 38-43.
Research output: Contribution to journal › Article › Research
}
TY - JOUR
T1 - Biotechnology as a source of natural volatile flavours
AU - Berger, Ralf G.
N1 - Funding information: Own work related to this review was supported by the ‘Biokatalyse2021’ cluster of the BMBF and by the German Ministry of Economics and Technology (via AiF), and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) (Project AiF ZN 299).
PY - 2014/10/22
Y1 - 2014/10/22
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84961288892&partnerID=8YFLogxK
U2 - 10.1016/j.cofs.2014.09.003
DO - 10.1016/j.cofs.2014.09.003
M3 - Article
AN - SCOPUS:84961288892
VL - 1
SP - 38
EP - 43
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
SN - 2214-7993
IS - 1
ER -