Endophytes: Recent developments in biotechnology and the potential for flavor production

被引：21

作者：

Abrahao, Meissa R. E. ^{[1
]}

Molina, Gustavo ^{[1
]}

Pastore, Glaucia M. ^{[1
]}

机构：

[1] Univ Estadual Campinas, Lab Bioflavors, Dept Food Sci, BR-13083862 Campinas, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 52卷 / 01期

关键词：

Flavor compounds; Volatile compounds; Biotransformation; Bioconversion; Endophytes; VOLATILE ORGANIC-COMPOUNDS; FUNGAL ENDOPHYTES; ESSENTIAL OIL; BIOTRANSFORMATION; COMPONENTS; ODOR; EMISSIONS; COFFEE; JUICE; L;

D O I：

10.1016/j.foodres.2013.03.007

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The ongoing development of biotechnology-produced flavor compounds has led to the utilization of a special group of plant-associated microbes, called endophytes, which have emerged as a promising resource for new bioactive compounds. Through a long-term coexistence with their hosts, these microbes have developed powerful metabolic pathways from which numerous highly beneficial volatile organic compounds have been reported. With a focus on new potential flavor compounds, this review aims to present recent discoveries and research that points to endophytes as promising biocatalysts of the future. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：367 / 372

页数：6

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