SEMESTER – VI
DSE – 5B
APMB 366 MICROBIAL PRODUCTION OF PIGMENTS, FLAVOUR AND AROMA COMPOUNDS (4 credits)
Unit –I
Scope of the subject – Importance of microbial products over chemically synthesized products – ill effects of chemicals – overall view of microbes involved in pigment, flavour and aroma production.
Unit -II
Biochemical and physiological basis of pigment, flavour and aroma compounds production – compound synthesis and biocatalysis – Culture dependent and culture independent methods to identify the organisms – Techniques used to identify novel potential organisms.
Unit - III
Bacterial pigments – prodigiosin – violacein and deoxyviolacein – fungal monascin – bacterial and algal carotenoids – astaxanthin – occurrence, isolation, chemistry and biological properties – catalysis – its applications and importance.
Unit - IV
Terpenes – pyrazines – lactones – esters – jasmonic acid – high bulk flavour – vanillin – Occurrence – chemical – biological significance – synthesis – biotransformation – biotechnological applications of natural and nature identical flavour and aroma compounds.
Unit - V
Genetic engineering in pigment, flavour and aroma production – Mass multiplication – up scaling – product recovery – purification of pigments, flavour and aroma compounds – future strategies and innovative areas of research – ethical, biosafety and legal aspects of production.
Text books
1. Margalith P.Z. (1992) Pigment Microbiology, Chapman and Hall.
2. Berger R.G. (Ed.) (2007) Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability, Springer-Verlag.
Reference books
1. Berger R.G. (1995) Aroma Biotechnology, Springer-Verlag.
2. Gabelman A. (Ed.) (1994) Bioprocess production of flavour, fragrance and colour ingredients, John Wiley and Sons.
3. Lauro G.J. and Francis F.J. (2000) Natural food colourants – Science and Technology, Marcel and Dekker.