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A Customizable Approach for the Enzymatic Production and Purification of Diterpenoid Natural Products

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Terpene bioconversion--how does its future look?

Ulrich Krings¹, Ralf Guenter Berger

¹Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Gottfried-Wilhelm-Leibniz Universität Hannover, Callinstrasse 5, D-30167 Hannover, Germany. krings@lci.uni-hannover.de

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Summary

Essential oils are vital for flavors and fragrances, but natural sources are insufficient. This review explores terpene bioconversion for sustainable natural flavor production, highlighting novel methods and future industrial potential.

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Area of Science:

Biotechnology
Organic Chemistry
Food Science

Background:

Essential oils are widely used in the flavor and fragrance industry.
Consumer demand for natural products is increasing, straining traditional plant-based sourcing.
Existing natural flavoring supplies cannot meet the growing demand.

Purpose of the Study:

To review recent advancements in terpene bioconversion and transformation.
To focus on novel strains, high yields, genetic engineering, and integrated bioprocesses.
To critically evaluate the industrial feasibility of biotechnological production of terpene-derived natural flavors.

Main Methods:

Literature review of selected works on terpene bioconversion/transformation.
Focus on recently published papers detailing new strains and products.
Analysis of genetic engineering approaches and integrated bioprocesses.

Main Results:

Identification of novel strains and products in terpene bioconversion.
Achievement of high product yields through advanced methods.
Development of intriguing genetic engineering strategies and integrated bioprocesses.

Conclusions:

Biotechnological production offers a promising alternative for natural flavorings.
Further research and development are needed for industrial realization.
Terpene bioconversion presents a sustainable future for the flavor and fragrance industry.