Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry

Consumer preference for natural food additives has led to an increasing demand for natural aromatic compounds. An alternative production process to plant and chemical sources is the use of biotechnological methods involving microorganisms, which ensure a stable supply, quality and price. Among filam...

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Bibliographic Details
Published in:Trends in biotechnology (Regular ed.) 1999-07, Vol.17 (7), p.282-289
Main Authors: Lomascolo, Anne, Stentelaire, Christelle, Asther, Marcel, Lesage-Meessen, Laurence
Format: Article
Language:English
Subjects:
Aromatic flavours
Basidiomycetes
Benzaldehyde
Biological and medical sciences
Biotransformation
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Life Sciences
Vanillin
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Summary:Consumer preference for natural food additives has led to an increasing demand for natural aromatic compounds. An alternative production process to plant and chemical sources is the use of biotechnological methods involving microorganisms, which ensure a stable supply, quality and price. Among filamentous fungi, white-rot basidiomycetes represent an important group that generate a wide range of flavouring compounds, particularly aromatic molecules. Their biotechnological potential to produce natural aromatic flavours de novo or by biotransformation thus presents a very interesting challenge.
ISSN:0167-7799
1879-3096
DOI:10.1016/S0167-7799(99)01313-X