Microbial production of scent and flavor compounds

Current Opinion in Biotechnology

Volumn 37, Issue , 2016, Pages 8-15

  Carroll, Austin L ^a   Desai, Shuchi H ^a   Atsumi, Shota ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL OILS; KETONES; METABOLIC ENGINEERING; MICROORGANISMS; ODORS;

GLOBAL DEMAND; HOUSEHOLD PRODUCTS; METHYL KETONES; MICROBIAL PRODUCTION; NATURAL PRODUCTS; NATURAL SOURCES; TERPENOIDS;

FLAVOR COMPOUNDS;

2,3 BUTANEDIONE; ACETOIN; ACETONE; ALCOHOL; ALCOHOL DERIVATIVE; ALDEHYDE; CINNAMIC ACID; ESTER; FLAVORING AGENT; FRAGRANCE; GLUTAMIC ACID; LIMONENE; MYRCENE; PARA COUMARIC ACID; PHENYLPROPANOID DERIVATIVE; TERPENE; TERPENOID; UNCLASSIFIED DRUG; VANILLIN; PHEROMONE;

BIOTECHNOLOGICAL PRODUCTION; FEEDBACK SYSTEM; LARGE SCALE PRODUCTION; METABOLIC ENGINEERING; MICROBIAL METABOLISM; NONHUMAN; PHOTOSYNTHESIS; PRIORITY JOURNAL; PROCESS OPTIMIZATION; PRODUCTIVITY; REVIEW; SIGNAL TRANSDUCTION; HUMAN; METABOLISM; TASTE;

FLAVORING AGENTS; HUMANS; PHEROMONES; TASTE;

EID: 84942540698     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2015.09.003     Document Type: Review

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