Abstract
Side streams of classical biotechnological processes, such as cheese starter culture distillates or wine lees oil have a long tradition as flavoring materials. The first concerted application of biocatalysis arose with the availability of solvent-tolerant, microbial lipases to produce volatile esters from reverse hydrolysis or transesterification; this is, like some other fatty acid based processes, now an industrial reality. Microorganisms, however, are not only key to modern biotechnology, but represent advantageous experimental systems for the elucidation of flavor formation pathways. The microbial metabolism of L-phenylalanine can serve as an example for the ample variety of volatile products. A pathway towards 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone, Frambinone),one of the character impact components of raspberry flavor, was evaluated in submerged cultured cells of Nidularia fungi using deutero- and 13C-labeled L-phenylalanines and compared with a pathway proposed for raspberry fruit and plant tissue culture.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Abraham B, Onken J, Reil G, Berger R G (1997) Strategies toward an efficient biotechnology of aromas, In Kruse H-P, Rothe M (eds) Flavor PerceptionlAroma Evaluation,Proc. 5th Wartburg Aroma Symposium, Univ Potsdam, Bergholz-Rehbrücke, 357–373
Ayer W A, Singer P (1980) Phenolic metabolites of the bird’s nest fungus Nidula niveo-tomentosa, Phytochemistry 19:2717
Bauer L, Birch A J, Ryan A J (1955) Austr J Chem 8:534
Birkinshaw J H, Morgan E N (1950) Biochemistry of the wood-rotting fungi, Biochem J 47:55
Borejsza-Wysocki W, Hrazdina G (1994) Biosynthesis of p-hydroxyphenylbutan-2-one in raspberry fruits and tissue cultures, Phytochemistry 35:623; Establishment of callus and cell suspension cultures of raspberry (Rubus idaeus cv. Royalty), Plant Cell Tissue Organ Cult 37:213
Cavaillé-Lefebvre D, Combes D, Rehbock B, Berger R G (1998) A chromatographic and mass spectrometric approach for the analysis of lipase produced thioester derivatives, Appl Microbiol Biotechnol 49:136
Chang H C, Gage D A, Oriel P J (1995) Cloning and expression of a limonene degradation pathway from Bacillus stearothermophilus in Escherichia coli, J Food Sci 60:551
Cheetham P S J (1997) Combining the technical push and the business pull for natural flavors, In: Berger R G (ed) Biotechnology of Aroma Compounds (Advances in Biochemical Engineering/ Biotechnology Vol 55), Springer, Berlin Heidelberg, pp 3–49
Collins R P, Morgan M E (1962) Identity of fruit-like aroma substances synthesized by endoconidia-forming fungi, Phytopathology, 52, 407
Collins E B (1972) Biosynthesis of flavor compoundsby microorganisms, J Dairy Sci 55, 1022
Fabre C E, Blanc P J, Goma G (1996) Production of benzaldehyde by several strains of Ischnoderma benzoinum, Sei Aliments 16:61
Farbood M I, Willis B J (1985) Optically active gamma-hydroxy decanoic acid preparation by cultivating microorganism to hydrolyse castor oil and subjecting to β-oxidation, US 4560656 A 851224
Farbood M I, Willis B J (1983) Gamma decalactone, WO 8301072 Al 830331
Gabelman A (1994) Bioprocess production of flavor, fragrance, and color ingredients, John Wiley & Sons, New York
Gatfield I L (1996) Enzymatic and microbial generation of flavors, World Ingred 40:31
Gross B, Gallois A, Spinnler H-E, Langlois D (1989) Volatile compounds produced by the ligniolytic fungus Phlebia radiata Fr, (Basidiomycetes) and influence of the strain specifity on the odorous profile, J Biotechnol 10:303
Hanssen H-P, Abraham W-R (1987) Odoriferous compounds from liquid cultures of Gloeophyllum odoratum and Lentinellus cochleatus (Basidiomycotina), Flay & Frag J 2:171
Hattori S, Yamaguchi Y, Kanisawa T (1974) Preliminary study on the microbiological formation of fruit flavors, Proc. IV Int. Congr Food Sei. Technol, 1, 143
Hrazdina G (1997) http://www.nysaes.cornell.edu/fst/faculty/hrazdina
Kawabe T, Morita H (1994) Production of benzaldehyde and benzyl alcohol by the mushroom Polyporus tuberaster K2606, J Agric Food Chem 42:2556
Krings U, Hinz M, Berger R G (1996) Degradation of [2H] phenylalanine by the basidiomycete Ischnoderma benzoinum, J Biotechnol 51:123
Krings U, Berger R G (1998) Biotechnological production of flavors and fragrances, Appl Microbiol Biotechnol, 49:1
Lanza E, Ko K H, Palmer J K (1976) Aroma production by cultures of Ceratocystis moniliformis,J Agric Food Chem 24:1247
Omelianski V L (1923), Aroma—producing microorganisms, Bacteriology 8:393
Parliment T H, Croteau R (1986) Biogeneration of Aromas, ACS symposium series 317, Washington DC
Rehbock B, GanBer D, Berger R G (1998) Different detection systems for the HPLC analysis of oxylipins, byproducts of the enzymatic generation of 2E-hexenal, Fresenius J Anal Chem 360:830
Reil G, Berger R G (1996) Accumulation of chlorophyll and essential oil in photomixotrophic cell cultures of Citrus sp. Z Naturforsch 51c:657
Reil G, Berger R G (1997) Variation of chlorophyll and essential oils in photomixotrophic cell cultures of Coleonéma album. J Plant Physiol, 150:160
Schinz H, Seidel C F (1957) Untersuchung über Aromastoffe. I. Mitteilung. Über das Himbeeraroma, Heiv Chim Acta 40:1839 and 43:278
Schreier P (1997) Enzymes and Flavor Biotechnology, In: Berger RG (ed) Biotechnology of Aroma Compounds (Advances in Biochemical Engineering/Biotechnology Vol 55), Springer, Berlin Heidelberg pp 51–72
Scragg A H (1997) The Production of Aromas by Plant Cell Cultures, In: Berger R G (ed) Biotechnology of Aroma Compounds (Advances in Biochemical Engineering/Biotechnology Vol 55), Springer, Berlin Heidelberg pp 239–263
Sprecher E, Kubeczka K H, Ratschko M (1975) Flüchtige Terpene in Pilzen, Archiv Pharmazie, 308:843
Takeoka G R, Teranishi R, Williams P J, Kobayashi A (1996) Biotechnology for Improved Foods and Flavors,ACS symposium series 637, Washington DC
Teranishi R, Buttery R G, Shahidi F (1989) Flavor Chemistry, ACS symposium series 388, Washington DC
Teranishi R, Takeoka G R, Güntert M (1992) Flavor Precursors, ACS symposium series 490, Washington DC
Teranishi R, Buttery R G, Sugisawa H (1993) Bioactive Volatile Compounds from Plants,ACS symposium series 525, Washington DC
Tiefel P, Berger R G (1993) Volatiles in precursor fed cultures of Basidiomycetes, Progress in Flavor Precursor Studies, Schreier P, Winterhalter P (eds), Allured, Carol Stream IL, 439–455
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1999 Springer Science+Business Media New York
About this chapter
Cite this chapter
Berger, R.G., Böker, A., Fischer, M., Taubert, J. (1999). Microbial Flavors. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_20
Download citation
DOI: https://doi.org/10.1007/978-1-4615-4693-1_20
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7125-0
Online ISBN: 978-1-4615-4693-1
eBook Packages: Springer Book Archive