Microbial Production of Flavors and Fragrances by Yarrowia lipolytica

Braga, Adelaide; Belo, Isabel

doi:10.1007/978-3-030-81403-8_7-1

Adelaide Braga^3,4 &
Isabel Belo^3,4

142 Accesses

Abstract

The consumers’ demand for natural flavors and fragrances has resulted in a decrease in natural resources, making the development of cost-effective biotechnological processes that fulfill consumer needs. The extraction of these compounds from natural sources and chemical synthesis are the most common methods for their production. However, plant extraction has a number of drawbacks, including the low concentration of the desired product, seasonal variation, risk of plant diseases, and ecological problems. In fact, chemical synthesis still represents the cheaper technology for production of these compounds which are commonly labelled as “artificial” or “nature identical” decreasing their economic value. Biotechnological production emerges as an attractive alternative for its production since the products obtained are identified as “natural.” Yarrowia lipolytica is a nonconventional and strictly aerobic yeast with the Generally Recognized as Safe (GRAS) status which has different biotechnological applications due to its ability to consume a wide range of carbon sources and create a huge variety of metabolites with industrial interest. This yeast has been shown to be a robust cell for the biotechnological synthesis of compounds that can be used as additives in food industry, such as enzymes, sweeteners, biosurfactants, organic acids, and flavor and fragrance compounds.

This chapter addresses the use of the nonconventional yeast Y. lipolytica as a microbial cell factory to produce flavor and aroma compounds, thereby providing a path towards a sustainable and efficient means of producing these compounds.

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Acknowledgments

The authors thank the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of the UIDB/04469/2020 unit and by LABBELS – Associate Laboratory in Biotechnology, Bioengineering and Microelectromechnaical Systems, LA/P/0029/2020.

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Authors and Affiliations

CEB-Centre of Biological Engineering, Universidade do Minho, Braga, Portugal
Adelaide Braga & Isabel Belo
LABBELS – Associate Laboratory, Braga/Guimarães, Portugal
Adelaide Braga & Isabel Belo

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Adelaide Braga
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Isabel Belo
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Correspondence to Adelaide Braga .

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Iberian Agri-Food Center, University of Vigo, Vigo, Spain
Seid Mahdi Jafari
Department of Microbiology, Alzahra University, Tehran, Iran
Farshad Darvishi Harzevili

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Braga, A., Belo, I. (2022). Microbial Production of Flavors and Fragrances by Yarrowia lipolytica. In: Jafari, S.M., Harzevili, F.D. (eds) Microbial Production of Food Bioactive Compounds. Springer, Cham. https://doi.org/10.1007/978-3-030-81403-8_7-1

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DOI: https://doi.org/10.1007/978-3-030-81403-8_7-1
Received: 23 June 2022
Accepted: 26 June 2022
Published: 27 September 2022
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-81403-8
Online ISBN: 978-3-030-81403-8
eBook Packages: Springer Reference Biomedicine and Life SciencesReference Module Biomedical and Life Sciences

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Microbial Production of Flavors and Fragrances by Yarrowia lipolytica

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Microbial Production of Flavors and Fragrances by Yarrowia lipolytica

Abstract

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Similar content being viewed by others

Yeast Yarrowia lipolytica as a biofactory for the production of lactone-type aroma gamma-decalactone using castor oil as substrate

Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica

Metagenomic Insights of Yarrowia lipolytica in Food Industry

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