Food Flavours from Yeasts: Improved Productivity through Biotechnological Interventions and Process Optimization

Title:Food Flavours from Yeasts: Improved Productivity through Biotechnological Interventions and Process Optimization

Volume: 7 Issue: 3

Author(s): K. Ranjitha and Harinder Singh Oberoi*

Affiliation:

• Division of Post Harvest Technology, ICAR-Indian Institute of Horticultural Research, Bengaluru,India

Keywords: Food flavours, yeasts, process optimizations, biotechnological interventions, productivity, phenyl ethanol, lactones.

Abstract: Background: Fermentation technology is hailed as an important tool for large scale production of food flavours. Among the microbial sources, importance of yeasts for production of flavour and fragrance molecules is on the rise due to their nonhazardous, diverse metabolic nature as well as amenability to strain modifications and process optimization. It is therefore, highly appropriate to comprehesively cover various aspects of food flavour production by yeasts and present up-to-date information on aroma compounds from yeasts in a single manuscript.

Objective: This review article has been prepared with the major objective to systematically and meaningfully compile the scientific developments on the use of yeasts as a source of food flavours and present a direction for future line of work.

Main Findings of the Study: Published literature shows production of a variety of food flavour molecules, viz., fusel alcohols, esters, lactones, aldehydes, ketones, pyrazines and terpenoids by yeasts belonging to different genera, such as Saccharomyces, Kluyveromyces, Pichia, Hanseniospora, Yarrowia, Candida etc. The major impediment in large scale production of flavour molecules by yeasts has been low production and productivity in their conventional growth media. Therefore, it becomes important and pertinent to optimize processes involving important fermentation parameters, such as carbon and nitrogen sources, oxygen transfer rate, aeration levels etc, in improving the production of flavour compounds by yeasts. Strain improvement of the known flavour producing yeasts using advanced biotechnological tools is the need of an hour for improving the production capability of such yeasts. Therefore, combining process optimization approaches and strain improvement is likely to result in higher productivity of food flavours by different yeasts.

Conclusion and Potential Application: This paper presents a comprehensive review on yeast sources, strain improvement and process optimization research for food flavour production by yeasts. Future research should be directed towards combining the strain improvement approaches with new process optimization methods to improve the flavour production by yeasts. Thus, it can be used as a ready reckoner by the researchers to get an overview of the research developments in yeast derived flavours for their future research work.

Cite this article as:

Ranjitha K. and Oberoi Singh Harinder *, Food Flavours from Yeasts: Improved Productivity through Biotechnological Interventions and Process Optimization, Current Biotechnology 2018; 7 (3) . https://dx.doi.org/10.2174/2211550105666160218214040