| Autor: |
Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro dos Santos, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Maria Terezinha Santos Leite Neta, Gomathi Rajkumar, Narendra Narain |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Fermentation, Vol 10, Iss 1, p 23 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2311-5637 |
| DOI: |
10.3390/fermentation10010023 |
| Popis: |
Flavoring compounds are substances that directly influence the acceptance or rejection of a product. They are considered as essential components in the industrial sector due to their wide range of applications in different areas, such as food, cosmetics and pharmaceuticals. With the growing demand and concern of consumers for the acquisition of flavors from natural products, alternatives for the sustainable and low-cost production of such compounds becomes mandatory. Among these alternatives, biotechnological processes involving fungi are considered ecologically suitable and sustainable, as they tend to use conditions that are less harmful to the environment. The application of filamentous fungi such as basidiomycetes in biotechnological processes has been very promising, although it depends on the strain and growing conditions for obtaining bioaromas. The present review aims to compile reports on the potential of several basidiomycete fungi in the production of bioaromas using biotechnological methods. This review also includes the availability of nutrients and covers the new perspectives created with the application of agro-industrial residues as alternative cultivation substrates for these microorganisms. Thus, this is expected to consequently alleviate environmental pollution problems and enable the production of promising volatile compounds in a natural and sustainable way. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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