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Biosynthesis of Flavor Compounds by Microorganisms

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Introduction

Some microorganisms are important in foods because they produce defects. Some others are important because they are used for producing certain foods that cannot be produced, at least at the present time, without the assistance of microorganisms. Microorganisms of these groups are not distinctly different. A specific microoganism that is essential in the manufacture of one food might produce a very undesirable flavor or odor in another. Microorganisms make foods taste good or bad by producing metabolic by-products such as: lactic acid, acetaldehyde, alcohol, acetic acid, carbon dioxide, diacetyl, and others. Whether these products are desirable or undesirable in foods is determined by the particular food and how man wants that food to taste. Often the same knowledge that is required to encourage production of desired flavor or odor by a particular microorganism in one food is needed and used to prevent the same microorganism from producting undesirable flavor or odor in others.

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