Biotechnological production of flavors and scents for foods and perfumes by fermentation using prokaryotic or eukaryotic microorganisms

摘要

Production of balanced complex food flavors and scents by fermentation in the presence of pure or mixed cultures of non-pathogenic food- or biotechnology-grade prokaryotic or eukaryotic microorganisms, such that specific addition of natural substrates induces the formation of complex rounded-off scents and flavors dependent on the added substrate, is new.