Natural flavor compounds are becoming more and more popular due to the increasing consumer demand for natural food additives. Nevertheless, most of the flavor compounds used in food, cosmetic, chemical and pharmaceutical industries are produced using the method of chemical synthesis. Natural flavor compounds can not only be extracted from the materials of vegetables, fruits and animals, but can also be obtained from biotechnological processes. Microbial biotransformation has long been proven to be a highly efficient method for producing natural flavor compounds with the advantages of reaction specificities, mild reaction conditions and environmental friendliness.
Therefore, this Research Topic aims to create a platform for researchers to discuss the recent advances on the microbial biotransformation of natural flavor compounds; report more new types of microorganisms that can produce natural flavor compounds by using the biotransformation method; showcase the technologies of natural flavor compounds production with higher efficiency through biotransformation; introduce the key enzymes and the genes that are responsible for the biotransformation; discuss the molecular mechanisms of the microbial biotransformation for the production of natural flavor compounds; discover the new types of genetic engineering bacteria and eventually create the microbial cell factories that can highly efficiently produce natural flavor compounds.
Herein, the purpose of this research topic is to collect and publish original and hypothesis-driven research articles or review articles concerning the biotransformation or metabolism studies of natural flavor compounds on microbial whole-cell or enzyme systems.
The scope of the Research Topic includes but is not limited to:
1. The screening and exploration of new microorganisms that can produce natural flavor compounds;
2. The development of technologies to improve the efficiency of biotransformation and the yield of flavor compounds;
3. The isolation, cloning and expression of key enzymes in the transformation and biosynthesis of flavor compounds;
4. The research on the regulatory pathway and metabolic pathway of microbial biotransformation to produce natural flavor compounds;
5. The genetic engineering and gene recombination technologies: create new genetically engineered bacteria, stains and microbial cell factories with high expression of key enzymes to produce natural flavor compounds.
Natural flavor compounds are becoming more and more popular due to the increasing consumer demand for natural food additives. Nevertheless, most of the flavor compounds used in food, cosmetic, chemical and pharmaceutical industries are produced using the method of chemical synthesis. Natural flavor compounds can not only be extracted from the materials of vegetables, fruits and animals, but can also be obtained from biotechnological processes. Microbial biotransformation has long been proven to be a highly efficient method for producing natural flavor compounds with the advantages of reaction specificities, mild reaction conditions and environmental friendliness.
Therefore, this Research Topic aims to create a platform for researchers to discuss the recent advances on the microbial biotransformation of natural flavor compounds; report more new types of microorganisms that can produce natural flavor compounds by using the biotransformation method; showcase the technologies of natural flavor compounds production with higher efficiency through biotransformation; introduce the key enzymes and the genes that are responsible for the biotransformation; discuss the molecular mechanisms of the microbial biotransformation for the production of natural flavor compounds; discover the new types of genetic engineering bacteria and eventually create the microbial cell factories that can highly efficiently produce natural flavor compounds.
Herein, the purpose of this research topic is to collect and publish original and hypothesis-driven research articles or review articles concerning the biotransformation or metabolism studies of natural flavor compounds on microbial whole-cell or enzyme systems.
The scope of the Research Topic includes but is not limited to:
1. The screening and exploration of new microorganisms that can produce natural flavor compounds;
2. The development of technologies to improve the efficiency of biotransformation and the yield of flavor compounds;
3. The isolation, cloning and expression of key enzymes in the transformation and biosynthesis of flavor compounds;
4. The research on the regulatory pathway and metabolic pathway of microbial biotransformation to produce natural flavor compounds;
5. The genetic engineering and gene recombination technologies: create new genetically engineered bacteria, stains and microbial cell factories with high expression of key enzymes to produce natural flavor compounds.
