Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

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 ap...

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Bibliographic Details
Main Authors: Luca Forti, Simone Di Mauro, Maria Rita Cramarossa, Sara Filippucci, Benedetta Turchetti, Pietro Buzzini
Format: Article
Language:English
Published: MDPI AG 2015-06-01
Series:Molecules
Subjects:
non-conventional yeasts
biocatalysis
flavors
fragrances
Online Access:http://www.mdpi.com/1420-3049/20/6/10377

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