A Biotechnological Approach to Microbial Based Perfumes and Flavours
- Journal of Microbiology & Experimentation
Charu Gupta1*, Dhan Prakash1 and Sneh Gupta2
Amity Institute for Herbal Research and Studies, Amity University, India
- Dhan Prakash, Amity Institute for Herbal Research and Studies, Amity University, India
- Sneh Gupta, Department of Zoology, R.G.P.G. College, India
Flavours and fragrances represent over a quarter of the world market and most of the flavouring and perfume compounds are produced through chemical synthesis or by extraction from natural materials like plant and animal sources. Fragrances and flavours finds application in food, feed, cosmetic, chemical and pharmaceutical industries. Plant and animal sources are an important source of bioflavours but these bioactive compounds are present in minor quantities thus making their isolation and formulation very expensive. The other bio-route for flavour synthesis is based on de novo microbial processes (fermentation) or on bioconversions of natural precursors using microbial cells or enzymes (biocatalysis). This mini review is an attempt to focus on the potential of microorganisms to be used as small biofactories for the production of bio-flavours and fragrances.
Microorganisms, Fragrances, Bio-flavours, Food additive, Spectroscopy, Pharmaceutical, Emolliency, Patchouli, E. coli, Allylix, Leffingwell, Acyl-Coenzyme, Terpene synthase, Hydroxylation, Isomerization,