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Open AccessReview

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy
Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Maurizio Battino and Derek J. McPhee
Molecules 2015, 20(6), 10377-10398;
Received: 12 May 2015 / Revised: 31 May 2015 / Accepted: 1 June 2015 / Published: 4 June 2015
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols. View Full-Text
Keywords: non-conventional yeasts; biocatalysis; flavors; fragrances non-conventional yeasts; biocatalysis; flavors; fragrances
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Forti, L.; Di Mauro, S.; Cramarossa, M.R.; Filippucci, S.; Turchetti, B.; Buzzini, P. Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances. Molecules 2015, 20, 10377-10398.

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