Natural flavourings from biotechnology for foods and beverages - Natural Food Additives, Ingredients and Flavourings - page 239

Table 11.2 Main examples of aroma compounds produced by biotransformation processes. The structures of the compounds cited are shown in

Figure 11.2.

Product Precursor Biocatalyst Process information Reference

Monoterpene alcohols
α-Terpineol C = 3.45 g L −1 (8 days) Limonene Penicillium sp. 1

Penicillium digitatum C = 3.2 g L −1 (96 hours), sequential substrate feedings 2

Fusarium oxysporum C ~ 4 g L −1 (48 hours), frozen biomass 3

C ~ 130 g L −1 (96 hours), aqueous-organic biphasic
medium

Sphingingobium sp. 4

C = 770 mg L −1 (7 days) β-pinene Aspergillus sp. 5

Carveol Limonene Aspergillus niger Y = 18% (6 hours) 6

Rhodococcus opacus Y = 94-97% (2.5 hours) 7

C ~ 2 g L −1 (11 hours)

Cellulosimicrobium cellulans 8

C = 258.1 mg L −1 (48 hours), 15°C, H 2 O 2 oxygenated
culture

Perillyl alcohol Limonene Mortierella minutissima 9

Recombinant E. coli C ~ 12 mg g −1 dry cell (96-120 hours) 10

Recombinant Pseudomonas putida C = 6.8 g L −1 (75 hours), 2-liter bioreactor 11

C = 125.6 mg L −1 (8 days) Verbenol α-Pinene Unidentifi ed yeast 12

C ~ 150 mg L −1 (1.08 mg/g biomass) (6 hours) Aspergillus sp./ Penicillium sp. 13

Pseudomonas putida Y = 35% (6 hours) 6

Hormonema sp. C = 400 mg L −1 (96 hours) 14

C ~ 23 mg L −1 (24 hours)

Myrtenol α-Pinene Bacillus palidus 15

C ~ 17 mg L −1 (24 hours)

β-pinene Bacillus palidus 15

Terpene ketones
Carvone Limonene Rhodococcus opacus Aerated two-phase bioreactor 16

625 mg L −1 (13 days) Pseudomonas aeruginosa 17

C = 43.5 mg L −1 (27 hours), 2.5 mL scale Rhodococcus globerulus 7

( Continued )