Abstract
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
Highlights
Yeasts are key players of a huge variety of traditional and innovative processes and of other high-value bulk and fine chemicals
For the production of heterologous compounds, such as recombinant proteins, human insulin, hepatitis and human papillomavirus vaccines [4,5,6]. This plethora of studies and industrial applications has determined that to most people yeasts are exemplified by the species S. cerevisiae
Flavors play a key role in the quality perception of food and beverages, whereas fragrances represent an important ingredient in the soap and perfume industry
Summary
Yeasts are key players of a huge variety of traditional and innovative processes (including the production of conventional fermented foods and beverages) and of other high-value bulk and fine chemicals. S. cerevisiae has been used in the biofuel industry (e.g., ethanol) and for the production of heterologous compounds, such as recombinant proteins, human insulin, hepatitis and human papillomavirus vaccines [4,5,6] This plethora of studies and industrial applications has determined that to most people (including a number of microbiologists) yeasts are exemplified by the species S. cerevisiae. NCYs represent the vast majority of yeast species so far described: really, the current description of yeast taxonomy accounts for more than 130 ascomycetous and basidiomycetous genera and over 1600 species [10] This enormous yeast diversity includes many species possessing useful, and sometimes uncommon, metabolic features potentially interesting for both food and non-food industries [4,8,11]. All original taxonomic designations reported in the cited references were checked and, if necessary, updated according to the latest yeast taxonomic guidelines reported in Kurtzman et al [10]
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