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Bacterial biotransformation of phenylpropanoid compounds for producing flavor and fragrance compounds

Journal of the Korean Society for Applied Biological Chemistry volume 56, pages 125–133 (2013)Cite this article

Abstract

Phenylpropanoids are common aromatic compounds synthesized by plants that are often used as starting compounds for the production of various flavor and fragrance compounds. The use of bacterial metabolism as a means to produce valueadded compounds from natural resources has been given much attention as an alternative method to replace conventional chemical syntheses. This review describes bacterial metabolisms of the phenylpropanoid compounds trans-anethole, isoeugenol, and isosafrole to better understand efficient production of natural fragrance and other value-added compounds.

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Authors and Affiliations

  1. School of Environmental Science and Engineering, Gwangju Institute of Science and Technology, Gwangju, 500-712, Republic of Korea

    Dongfei Han, Hyunji Lee & Hor-Gil Hur

  2. Korean Agency for Technology & Standards, Ministry of Knowledge Economy, Gwacheon, 427-716, Republic of Korea

    Ji-Young Ryu

Authors
  1. Dongfei Han
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  2. Ji-Young Ryu
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  3. Hyunji Lee
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  4. Hor-Gil Hur
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Corresponding author

Correspondence to Hor-Gil Hur.

Additional information

D. Han and J.-Y. Ryu contributed equally.

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Han, D., Ryu, JY., Lee, H. et al. Bacterial biotransformation of phenylpropanoid compounds for producing flavor and fragrance compounds. J Korean Soc Appl Biol Chem 56, 125–133 (2013). https://doi.org/10.1007/s13765-013-3025-9

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  • DOI: https://doi.org/10.1007/s13765-013-3025-9

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