The growing consumer demand for natural flavors and fragrances has generated a great deal of interest in the aroma industry. Although the majority of flavor compounds were prepared by chemical synthesis or by extraction from plants, the employment of new biotechnological processes has increased considerably in the past decades. Advances in biotechnology have opened the doorway to microbial production as a viable means of biochemical synthesis, emerging as an alternative means for efficient, low-impact, flexible production of flavors and scents. In theory, any naturally occurring flavor or scent molecule has a means of biological production. By designing new biosynthetic pathways, cheap precursors such as lignocellulose, glucose or glycerol can be enzymatically converted to valuable flavor and fragrance compounds. Alfa Chemistry has been researching synthetic biotechnology for many years, and we are committed to bringing unlimited possibilities to the future of the flavor and fragrance industry.
Advantages
In moving forward toward the goal of assuring sustainable flavors and fragrances, synthetic biotechnology will be a major source of key natural flavor and fragrance ingredients. The main advantages of this technology are as follows.
- Synthetic biotechnology is not dependent on factors that are difficult to control, such as climate, disease, pesticides, fertilizers, trade restrictions, socio-political instability, etc.
- Synthetic biotechnology has the ability to create an inexhaustible source of homogeneous, well-defined products using engineered pathways, up-regulated metabolism and gentle product recovery for industrial-scale production.
- Synthetic biotechnology mimics biochemical processes that occur in real natural environments. In most cases, the enzymes used for fermentation are identical to natural enzymes and are capable of producing many molecules that cannot be synthesized by chemical engineering.
- Synthetic biotechnology contributes to the conservation of natural resources in developing countries.
Possible problems and solutions
Table 1 summarizes the main drawbacks of microbial flavor production and how they may be addressed by biotechnological methods.
Table 1. Main drawbacks during microbial flavor production and biotechnological strategies [1]
| Drawback | Biotechnological strategy |
|---|
| Formation of unwanted byproducts owing to complex metabolic pathways | (i) Over expression of key genes of the synthetic pathways
(ii) Heterologous gene expression/use of engineered enzymes
(iii) Knockouts of genes involved in product degradation
(iv) 'Precursor approach' instead of de novo biosynthesis
(v) Screening; enrichment cultures
(vi) Subsequent biotransformation converting a by-product to the desired product |
| Toxic properties of the flavor compounds produced | In situ product recovery by:
(i) Adsorption, e.g. on XAD resins
(ii) Stripping and adsorption
(iii) Extraction (two-phase bioprocess)
(iv) Membrane-based processes
(v) Resting cells instead of growing ones
(vi) Product-tolerant strains |
| Toxic properties of the precursor molecules | (i) Sequential precursor feeding
(ii) On line monitoring of precursor/bioactivity
(iii) Immobilisation of microorganisms
(iv) Two-phase bioprocess with an organic solvent as the precursor reservoir
(v) Resting cells instead of growing ones
(vi) Precursor-tolerant (solvent-tolerant) strains
(vii) Fungal spores instead of mycelia |
The increasing sensitivity of the ecological systems supports the choice of environmentally friendly processes and consumers have developed a preference for 'natural' or 'organic' products, thus developing a market for flavors of biotechnological origin. As a professional supplier of flavors and fragrances, Alfa Chemistry is committed to developing natural, healthy and sustainable flavor and fragrance molecules. If you are not only interested in the flavor and fragrance industry, but also have an insight into synthetic biotechnology, please feel free to contact us. We will work with you to explore new possibilities.
Reference:
- Dubal, S. A.; et al. Biotechnological routes in flavour industries. Review Literature and Arts of the Americas. 2008, 14: 15.
For Research Use Only. Not for use in diagnostic or therapeutic procedures.
