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KMID : 1007520020110020192
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Food Science and Biotechnology
2002 Volume.11 No. 2 p.192 ~ p.202
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Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp.
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Dufosse, Laurent
Perrin, Caroline Blin/Souchon, Isabelle/Feron, Gilles
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Abstract
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It has been known for decades that microorganisms are able to produce flavor compounds through biosynthesis, from simple carbon and nitrogen substrates. Considered as a scientific curiosity in the past, these observations drove the attention of the academic and industrial communities with the aim of producing flavors which can compete with other sources such as chemical synthesis or extraction from plants. Biotechnologists improved considerably the properties of the microorganisms to produce flavor, making use of bioconversion processes. This technique is based on the modification of substrates that may look like the desired product. Microorganisms appeared to be powerful tools for a large panel of biochemical reactions: hydroxylation, β-oxydation, hydrogenation, cleavage of C-C bonds... Within the last ten years the flavor industry had to take into account the new fermentation processes which conducted to important molecules such as organic acids (e.g. butyric, propionic), esters, lactones, aldehydes... Nowadays a lot of natural flavors incorporated in food products contain aroma compounds obtained from this "microbial technology". In the near future, research efforts should be focused in order to improve our knowledge on "black boxes" actually used to produce microbial flavors, i.e. substrate/microorganism combinations are successfully applied without knowing exactly the metabolism involved. Such comprehension should increase the yields, leading to better competitiveness of microbial flavors. In this review, we focused on the model "ricinoleic acid methyl ester-Sporidiobolus spp-γ-decalactone" as a case study of the production of lactone by microorganisms. Four species of Sporidiobolus were tested for their ability to produce γ-decalactone, the key compound of peach flavor. In the presence of high concentration of ricinoleic acid, only two species, Sp ruinenii and Sp salmonicolor were able to produce the corresponding lactone and only one species led to an industrial application. However all the species were able to catabolise the precursor. Some differences occurred in the metabolism of fatty acids especially in terms of β-oxidation system organisation for the 4 species. Toxicity of the decanolide has been identified as one of the limits for high level of production. Different strategies were studied in order to overcome this toxicity. Continuous extraction of the decanolide with the use of membrane based solvent extraction technique showed promising results as a way to detoxify but also to extract and recover the lactone from the culture medium. The perspective to produce other lactones implying the obtaining of new precursors is discussed at the end of the review.
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