Microbial synthesis of terpenoids for human nutrition - an emerging field with high business potential

Tipo de material: Texto

TextoSeries Current Opinion in Biotechnology. 87, 103099, 2024, DOI: 10.1016/j.copbio.2024.103099Trabajos contenidos:

Beekwilder J
Schempp F.M
Styles M.Q
Zelder O

Recursos en línea:

Para ver el documento ingresa a Google con tu cuenta @cicy.edu.mx

Resumen: Because of their complicated biosynthesis and hydrophobic nature, fermentative production of terpenoids did not play a significant role on a commercial scale until a few years ago. Driven by technological progress in metabolic engineering and process biotechnology, terpene-based food ingredients such as flavors, sweeteners, and vitamins produced by fermentation have now become viable and commercially competitive options. In recent years, several companies have developed microbial platforms for commercial terpene production. Impressive progress has been made in the fermentative production of sesquiterpenes used in flavorings. The development of sweeteners, such as steviol glycosides and mogrosides, and the production of vitamins A and E based on fermentation are also being explored. The production of monoterpenes remains challenging due to their antimicrobial effects. © 2024 Elsevier Ltd

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Documentos solicitados	CICY Documento préstamo interbibliotecario	Ref1	B-21291 (Browse shelf(Opens below))	Available

Browsing CICY shelves, Shelving location: Documento préstamo interbibliotecario, Collection: Ref1 Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	B-21288 Reconstitution and optimization of complex plant natural product biosynthetic pathways in microbial expression systems	B-2129 Changes in abscisic acid and proline levels in maize varieties of different drought resistance	B-21290 The genetic background of the phenotypic variability observed in apple autotetraploids	B-21291 Microbial synthesis of terpenoids for human nutrition - an emerging field with high business potential	B-21292 Seed coat phytochemistry of both resistant and susceptible seeds affords some protection against the granivorous beetle Callosobruchus maculatus	B-21293 Amino acid handbook. Methods and results of protein analysis.	B-21294 Superhydrophobic starch-based cryogels modified with silylated magnetic nanoparticles for oil spill cleanup	Next

Because of their complicated biosynthesis and hydrophobic nature, fermentative production of terpenoids did not play a significant role on a commercial scale until a few years ago. Driven by technological progress in metabolic engineering and process biotechnology, terpene-based food ingredients such as flavors, sweeteners, and vitamins produced by fermentation have now become viable and commercially competitive options. In recent years, several companies have developed microbial platforms for commercial terpene production. Impressive progress has been made in the fermentative production of sesquiterpenes used in flavorings. The development of sweeteners, such as steviol glycosides and mogrosides, and the production of vitamins A and E based on fermentation are also being explored. The production of monoterpenes remains challenging due to their antimicrobial effects. © 2024 Elsevier Ltd

There are no comments on this title.

to post a comment.