Biotechnology for the Production of Flavoring Materials

摘要: There has been considerable interest in the past decade potential use of biotechnology as an alternative to conventional extraction or chemical synthesis for production “natural” food ingredients. Biotechnology defined a collection technologies that employ biological living systems (microorganisms, plants animals) specific compounds derived from these systems, industrial goods and services. The primary biotechnological techniques relate flavors include: (1) plant cell tissue culture (PTC); (2) microbial fermentation; and, (3) bioconversion substrates using whole cells enzymes.