Production of bioflavour from microbial sources and its health benefits

Priyanka Roy, Vijay Kumar

Research output: Contribution to journalReview articlepeer-review

4 Scopus citations

Abstract

Aroma and flavour are the important part of food that increase the organoleptic properties of a food and makes the food more acceptable among consumers. Flavour and aromatic compounds are the most essential components in food, feed, cosmetics, pharmaceutics, and toiletries products. Commercial production of flavour and aroma compounds from the microbial source in the industry is a modern approach but the concept behind it is in human practices since time immemorial. However, the health-promoting benefits of microbial bioprocesses products are numerous ranging, from antibiotics to fermented functional foods are among the most appreciable one. This review includes the verity of flavour production from various types of microorganisms and its application in the food industry, and a brief discussion about its health benefits among the consumers.

Original languageEnglish
Pages (from-to)352-357
Number of pages6
JournalIndian Journal of Biochemistry and Biophysics
Volume56
Issue number5
StatePublished - Oct 2019
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2019, National Institute of Science Communication and Information Resources (NISCAIR). All rights reserved.

Funding

This work was supported by department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management.

FundersFunder number
National Institute of Food Technology Entrepreneurship and Management
Department of Basic and Applied Sciences

    Keywords

    • Bacillus lichiniformis
    • Bioflavour
    • Citronella
    • Geotrichum fragans
    • Geraniol
    • Methyl salicylate
    • Nootkatone

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