By Ralf G. Berger
Aroma biotechnology opens entry to traditional unstable flavors. as a result of characteristic of "naturalness" those aromas are the main worthwhile components for meals, cosmetics and similar items. the writer describes biocatalyzed reactions and biogenetic routes resulting in aroma and style compounds and he depicts intimately their utilisation in business scale procedures. all of the very important themes, together with de-novo-synthesis, genetic engineering, in vitro rDNA equipment, laboratory necessities and methods, upscaling, product restoration, profitability, and criminal features are coated. R.G. Berger contributes his personal experimental adventure to all other than one bankruptcy and leads the reader into state of the art aroma biotechnology.
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Additional info for Aroma Biotechnology
The concept is versatile and may be extended to many other fermented foods. More detailed chemical and biochemical evaluations will be needed. , 1993; Javanainen and Linko, 1993). , 1993). Formation of primary metabolites is linked to cell growth and, thus, limited either by energy or reducing equivalents. Removal of one of these bottlenecks by combining appropriate substrates can therefore be expected to increase yields. Practical experience indicates that not only mixed cultures, but also mixed substrates can activate existing metabolisms including degradation reactions.
These achievements must not obscure our judgement of the fact that major insight into biochemistry and microbiology of flavor formation in empirically fermented food is lacking. ), the procedures must remain doubtful. Research needs are now well recognized and have, for example for traditional African foods, been recently formulated (Sanni, 1993). 10 Aroma Enhancement by Mixed Cultures The biodegradation of complex food constituents in traditional processes often benefits from the presence of a microbial community.
Immobilized starter cultures Species immobilized Matrix Reference L. lactis Lactobacillus sp. L lactis L rhamnosus Propionib. 3). The preparation is often associated with a loss of metabolic activity, but sometimes the cells recover after being recycled into the process. Diffusional limitations can be reduced by using hollow spheres with extremely thin walls or by adsorption onto suitable supports. Adsorbed cells, however, tend to gradually desorb or may lose activity upon collision with support particles.