Biotechnology of Aroma Compounds PDF
Preview Biotechnology of Aroma Compounds
55 Advances in Biochemical Engineering Biotechnology Managing Editor: .T Scheper regnirpS Berlin Heidelberg New York Barcelona Budapest Ho ng Ko ng London Milan Paris Santa Clara Singapore Tokyo Biotechnology of Aroma Compounds Volume Editor: R. G. Berger With Contributions by J.A.M. de Bont, P.S.J. Cheetham, R. Croteau, I.L. Gatfield, J.-B. Gros, C. Larroche, D.J. Leak, D. McCaskill, P. Schreier, A.H. Scragg, G.K. Skouroumounis, M.J. van der Werf, P. Winterhalter htiW 87 serugiF dna 44 selbaT regnirpS ISSN 0724-6145 ISBN 3-540-61482-6 Springer-Verlag Berlin Heidelberg NewYork Library of Congress Catalog Card Number 72-152360 This work is subj ect to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, re-use of illustrations, recitation, broadcasting, reproduction on microfilms or in other ways, and storage in data banks. Duplication of this publication or parts thereof is only permitted under the provisions of the German Copyright Law of September 9, 1965, in its currentversion, and a copyright fee must always be paid. Springer-Veflag Berlin Heidelberg 1997 Printed in Germany The use of registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Typesetting: Macmillan India Ltd., Bangalore-25 SPIN: 10474120 02/3020-5432 10-Printedonacid-freepaper Managing Editor Professor Dr. T. Scheper Institute of Technical Chemistry, University of Hannover CallinstraSe 3, D - 30167 Hannover/FRG Volume Editor Professor Dr. R. G. Berger Institute of Food Chemistry, University of Hannover Wunstorfer Str. 14, D - 30453 Hannover/FRG Editorial Board Prof. Dr. .W Babel Center of Environmental Research Leipzig-Halle GmbH Section of Environmental Microbiology Peermoserstrai3e ,51 D - 04318 Leipzig/FRG Prof. Dr. H.W. Blanch University of California Department of Chemical Engineering Berkely, CA 94720-9989/USA Prof. Dr. .hC .L Cooney Massachusetts Institute of Technology Department of Chemical Engineering 25 Ames Street Cambridge, MA 02139/USA Prof. Dr. S.-O. Enfors Department of Biochemistry and Biotechnology Royal Institute of Technology Teknikringen 34, S - 001 44 Stockholm/Sweden Prof. Dr. K.-E. L. Eriksson Center for Biological Resource Recovery The University of Georgia A214 Life Science Building Athens, GA 30602-7229/USA Prof. Dr. A. Fiechter Institute of Biotechnology EidgenSssische Technische Hochschule ETH-H6nggerberg, CH - 8093 Ztirich/Switzerland Prof. Dr. A. M. Klibanov Massachusetts Institute of Technology Department of Chemistry Cambridge, MA 02139/USA Prof. Dr. B. Mattiasson Department of Biotechnology Chemical Center, Lund University P.O. Box 124, S - 221 00 Lund/Sweden Prof. Dr. S. .B Primrose 12 Amersham Road High Wycombe, Bucks HP 31 6QS/UK VI Editorial Board Prof. Dr. H. J. Rehm Westf~ilische Wilhelms-Universit~it Mtinster Institute of Microbiology Corrensstr. 3, D - 48149 Mtinster/FRG Prof. Dr. P. .L Rogers Department of Biotechnology Faculty of Applied Science The University of New South Wales Sydney 2052/Australia Prof. Dr. H. Sahm Institute of Biotechnology Forschungszentrum JOlich GmbH D- 52428 J01ich/FRG Prof. Dr. .K Schiigerl Institute of Technical Chemistry University of Hannover CallinstraBe 3, D - 30167 Hannover/FRG Prof. Dr. G. .T Tsao Director, Lab. of Renewable Resources Eng. A. A. Potter Eng. Center, Purdue University West Lafayette, IN 47907/USA Dr. .K Venkat Phytonlnc., 521 Langmuir Lab 95 Brown Road, Ithaca, NY 14850-1257/USA Prof. Dr. J Villadsen Department of Biotechnology Technical University of Denmark Bygning 223, DK- 2800 Lyngby/Denmark Prof. Dr. U von Stockar Swiss Federal Institute of Technology Lausanne Institut de G6nie Chimique CH- 1015 Lausanne/Switzerland Prof. Dr. .C Wandrey Institute of Biotechnology Forschungszentrum J01ich GmbH P.O. Box 1913, D- 52428 J01ich/FRG Attention all "Enzyme Handbook" Users: A file with the complete volume indexes Vols. 1 through 11 in delimited ASCII format is available for downloading at no charge from the Springer EARN mailbox. Delimited ASCII format can be imported into most databanks. The file has been compressed using the popular shareware program "PKZIP" (Trademark of PKware INc., PKZIP is available from most BBS and shareware distributors). This file distributed without any expressed or implied warranty. To receive this file send an e-mail message to: [email protected]. The message must be: "GET/ENZHB/ENZ_HB.ZIP". SPSERV is an automatic data distribution system. It responds to your message. The following commands are available: HELP returns a detailed instruction set for the use of SVSERV, D R (name) returns a list of files available in the directory "name", INDEX (name) same as "DIR" CD >eman< changes to directory "name", SEND <filename> invokes a message with the file "filename" GET >emanelif< same as "SEND". Editorial Professor A. Fiechter Biotechnology has become one of the most promising and vital areas of science during the last twenty years. It is one of the world's future technologies and will influence all areas of daily life. Professor Armin Fiechter is one of the pioneers in biotechnology who recog- nized this potential in the early 1960s. From the very beginningh e saw that interdisciplinary and intemational cooperation is a sine qua non for biotechnology. His open-minded view helped to overcome hur- dles and borders limiting the rapid and dynamic growth of this new technology. He brought together experts from all over the world, infecting them with his own ingenuity and enthusiasm. His laborato- ries in Ztirich were a major crystallization point for new ideas and trends. His active role as a teacher of young scientists letdo the well- known "Fiechter School" and a worldwide network of his former students. Several generations of this "Fiechter family" have already entered high positions in industry, government and teaching. His more then 500 publications document his research activities in different areas of biotechnology. Among others in this impressive collection are: the development of integrated bioprocesses; bioreactor developments (such as the "compact loop reactor"); process and analysis automation; metabolic control studies in yeast and bacteria; Cytochrome P-450 studies; thermophilic processes; biodegradation processes; and development of protein-free media for animal cell cultivation. In all of these projects, he was one of the driving forcetso X Editorial bring together researchers from all areas of the life sciences. His creative power initiated several critical areas in biotechnology. All of these eftbrts are reflected in his current main activity: making bio- technology a commercial success. All of his different interests are best reflected in the journals and series he has founded and edited for many years. What would "Ad- vances of BiochemicalEngineering/Biotechnology" be without him? His ingenuity and creativity will be a measure for all of those who will follow as editing managers of this series - certainly not a simple task! However, I am sure that he will always be open for questions and will supply us with new ideas and enthusiasm to maintain his high stand- ards. Hannover, July 1996 Thomas Scheper Preface Biocatalysts have been used by man since ancient times to proc- ess raw food materials. Improved storability of products such as cheese or wine was an evident advantage. Modern physical and chemical treatments are now available to preserve all kinds of food, but the traditional food biotechnology has not only survived - it is blooming: It is now the aspect of sensory quality and sometimes uniqueness imparted by the microbial formation of compounds with odorous and taste properties (flavour) that is so highly estimated by the pampered consumers. Based on accumulated knowledge, all major aroma houses have established biotechnological processes in the last decade. In both the European Union and in the United States, food legisla- tion permits biotechnologically generated aroma compounds to be labeled "natural". This applies, if the starting materials of the process were obtained from food sgurces, and if isolation and purification were restricted to physical means, such as distilla- tion or extraction. Pure aroma chemicals, flavour building blocks, or complex flavour mixtures are now biosynthetically available on a technical scale by imitating or modifying the classical "fermentations". The present volume attempts to illustrate some of the frontiers of current research in aroma biotechnology. Enzymes, often avail- able with tailor-made properties from other bioprocesses, offer the most convenient starting point; examples are lipases, glycosidases and other hydrolases, and isoprenoid related cata- lysts. If the required enzyme is not available, intact mirobial cells may deliver the necessary catalytic activity. Examples in this area refer to procaryotic pseudomonads and eucaryotic yeasts, to fun- gal and to plant cells. Products include oxygenated isoprenoids, ketones, pyrazines, esters, lactones and many more. Processing principles that have proven themselves in other bioprocesses, such as precursor feeding, immobilization, and in situ recovery are now applied to increase the yields of advanced, second generation processes to commercially attractive levels. Gene transfer from microbial or plant donors to work horses,
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