Characteristics of Microbial Flavour Production

Increasing consumers demand for organic , bio , healthy , natural High chemo-, regio- and stereoselectivities of biocatalytic systems 

Industrial dependence on distant (frequently overseas) raw materials, undesired/limited raw materials Sustainability of bioprocesses 

Search for natural character-impact compounds Improved biocatalysts by evolutionary and rational enzyme engineering and metabolic engineering 

Search for natural flavour compounds with additional functionalities (e.g. antimicrobial properties) Improved downstream processing, especially in situ product-recovery techniques 

With this equation the actual membrane concentration of a hydrophobic compound can be estimated if its concentration in the water phase is known. For instance, limonene, a hydrophobic precursor in many biotransformations to produce monoterpenoid flavour compounds (logPoctanoi/water=4.5), would accumulate within membranes in concentrations of up to 530 mM if it is present in the water phase at saturation concentration of only 0.1 mM [19]. This concentration would clearly not allow conventional microorganisms to survive. 

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