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By Ralf G. Berger

Aroma biotechnology opens entry to typical unstable flavors. as a result of the characteristic of "naturalness" those aromas are the main useful components for meals, cosmetics and similar items. as a result of difficulties of offer from agricultural assets, criminal regulations and diverse advances in cellphone biochemistry and bioengineering the producing of aromas and flavors utilizing bioprocesses has constructed dramatically over the past decade. the writer describes biocatalyzed and biogenetic routes resulting in aromas and style compounds and he depicts intimately their utilisation in business scale techniques. the entire vital issues, together with de-novo-synthesis, genetic engineering, in vitro rDNA equipment, laboratory necessities and strategies, upscaling, product restoration, profitability, and criminal facets are coated. R.G. Berger contributes his personal experimental adventure to all other than one bankruptcy and leads the reader into cutting-edge aroma biotechnology.

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On this broad background increasing interest in bioprocesses for the generation of volatile flavors in both }lCademia and industry can be noticed. The multiple and different reasons of this interest are mainly linked with: - problems of supply from agriculture, the present legal restrictions, the high stereochemical requirements, and the dramatic advances in cell biochemistry and bioengineering. 1 Aromas from Living Cells In contrast to repeated predictions, the trend to natural flavors is unbroken.

Heterofermentative strains, such as L. sanfrancisco, contributed to tlie formation of ethanol and ethyl acetate, but did not affect the over-all flavor of the baked product (Hansen and Hansen, 1994). The sensory deficiencies of chemically leavened bread pomt to a more indirect contribution of the microflora. Proteases of both yeast and bacteria liberate amino acids that act as precursors for numerous thermally formed volatiles. A likewise rare and well documented example for a direct contribution of yeast metabolism was the generation of 2acetyl-l-pyrroline, an impact component of wheat crust flavor (Grosch and Schieberle, 1991).

1. 1Il1] Surface/volume ratio [m-1] Respiration rate [llg0 2 xmg-l h-1] Bacterial Yeast Plant -I <10 20-200 6xl06 6xlOS 6xlQ4 1()3 102 0,5-4 Generation time [min] 10 102 1()3 Maximum cultivation temperature [0C] 60 45 30 Arginase induction [M] 102 10 _b aTypically determined under standard growth conditions b no data available inconvenience up to a working volume of 4 to 5 liters; inlet and outlet openings have to be protected by sterile filters (membrane or homemade glass wool filter) to allow for pressure compensation; parts with different coefficients of expansion should be assembled loosely.

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