Perspektywy zastosowania biotechnologii w produkcji lotnych zwiazkow smakowo-zapachowych

• Autorzy: Pleszczynska M
• Języki publikacji: PL

Abstrakty

PL

Praca prezentuje obecny stan badań nad mikrobiologiczną produkcją naturalnych związków smakowo-zapachowych, zwłaszcza laktonów, związków aromatycznych (waniliny i aldehydu benzoesowego) oraz terpenów. Szczególny nacisk położono na przedstawienie zalet, ograniczeń oraz perspektyw wykorzystania w tym celu procesów biotransformacji.

EN

This rewiev presents the current state of the art of microbiological production of natural flavours, particulary lactones, aromatic compounds (vanillin, benzaldehyde) and terpenes. Special emphasis is placed on advantages, disadvantages and prospects for application to this end biotransformation processes.

Słowa kluczowe

PL

terpeny; aldehyd benzoesowy; wanilina; substancje smakowo-zapachowe; produkcja; biotechnologia; laktony; zwiazki lotne

EN

terpene; benzaldehyde; vanillin; flavour agent; production; biotechnology; lactone; volatile compound

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2001
• Tom: 08
• Numer: 1
• Opis fizyczny: s.14-24,bibliogr.

Twórcy

autor

Pleszczynska M

• Zakład Mikrobiologii Przemysłowej, Uniwersytet Marii Curie-Sklodowskiej, ul. Akademicka 19, 20-033 Lublin

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