Microbial flavors production (Edited by Ayan Santra)

1. Submitted to: Prof. R. S. Singh
Submitted by: Pratishtha
Class: M.Sc. (Hons) Biotechnology – 2nd
year
Roll no.: 19011018
MICROBIAL FLAVORS

2. references
 www.google.com

4. MICROBIAL FLAVORS
 Flavor compounds develop when micro-organisms grow and their enzymes
break down the components of the basal materials such as carbohydrates,
proteins and lipids. The end products of metabolism can be elements such
as amino acids, fatty acids and nucleotides, which impart particular flavor
characteristics.

6. 1. Lactones
2. Alcohols
3. aldehyde (Benzaldehyde, vanillin)
4. carbonyl (Methyl ketones)
types

7. Microbial production of
bioflavors
Biotechnological
methods
Microbial cultures
(Yeast, Bacteria,
Fungi)
De novo Synthesis
Biotransformation
Enzymatic
methods (Lipases,
proteases,
glucosidases etc.)

8. Lactones
 cyclic esters of primarily γ- and δ-hydroxy acids.
 contribute fruity, coconut-like, buttery, creamy, sweet or nutty taste and flavor
 δ -decalactone, γ -decalactone, γ-butyrolactone, δ -dodecalactone, δ –
octalactone
 Aspergillus niger, Trichoderma viridae, Saccharomyces cervisiae.Can be used
for de novo synthesis, biotransformation and biocatalysis.

9. BIOTRANSFORMATION APPROACH FOR THE PRODUCTION OF
FLAVOR LACTONE

10. ALCOHOLS
 Saccharomyces cerevisiae, Hansenula anomala Can be used for de novo,
biotransformation, enzymes (alcoholic dehydrogenase) and solid state
fermentation
 eg 2-Phenyl ethanol – possesses rose like smell
 Used as flavorant in soft drinks, candies, cookies etc.

11. Ehrlich pathway in S. cervisiae for the formation of 2-
phenylethanol

12. VANILLIN
 Pseudomonas putida, Aspergillus niger, Can be used for de novo
synthesis, biotransformation and solid state fermentation
 Widely used in foods (cookies, muffins, cakes, ice cream) and beverages

13. 1 - Corynebacterium & Pseudomonas
2 - Aspergillus niger & Pseudomonas sp.
BIOTRANFORMATION

14. BENZALDEHYDE
 Pseudomonas putida and white rot fungi Can be for
de novo synthesis, biotransformation, enzymatic
(lyase, beta glucosidase) and solid state
fermentation.
 Second most important after vanillin for its use cherry
and other natural fruit flavors.
 World consumption – 7000 tonnes/year

15. Formation of benzaldehyde by Ischnoderma
benzoinum.

16. Methyl ketones
 Primary components with baked food, containing butter.
 2-heptanone, 2-nonanone and 2-decanone.
 Can be produced through biotransformation, de novo
synthesis, solid state fermentation by Aspergillus niger,
Trichoderma viride
 First flavour compound to be commercially produced by
solid state fermentation was methyl ketones with a
conversion yield of about 40%.

17. Octanoic acid can be converted to 2-heptanone by Penicillium
roquefortii, Aspergillus niger and Trichoderma koningii

18. advantages
Microbial synthesis
•Can produce in larger quantities.
•Independent of climate changes.
•“are Natural”
•No undesirable racemic mixture as side products.
health benefits such as enhanced anti-oxidants level and reduced risk of the
metabolic disorder

19. CURRENT STATUS OF MICROBIAL
FLAVORS
 The global bio-tech flavor market is anticipated to reach US$ 2.8
billion by the end 2027, growing at a CAGR of 11% during the
forecast period (2019 to 2027).
 Driving forces – political barriers, weather conditions, trend of
clean labels on products and rising number of players entering
market.
 Restraints - Low shelf-life (around 6 months to 1 year), high cost
of the raw materials used and comparatively expensive.