Production of flavoring compounds through genetically engineered Saccharomyces Cerevisiae and their evaluation as antioxidant and antimicrobial [electronic resource].

Includes references.

Natural aroma compounds are of major interest to the flavor and fragnance industry. Biotransformation technology is useful to produce a novel active ingredients for the food and beverages. This work is aimed to produce a flavoring compound as eugenol which is the major constituent ofclove essential oil by transforming the genetic material ofclove bud into Saccharomyces cerevisiae. Tbe transformants examined for their ability to produce eugenol as a biomarker of transformation process. The results indicated that 85% of transformants yeast isolates were able to produce eugenol. Eugenol (92%) followed by thymol (6%) and 2-phenylethyl alcohol (PEA) (0.09%), were represented in YEP both (1) analyzed by GC/MS as the most potent aroma- active compounds of the transformants yeast. Carbon source in culture broth is consider as important factor in determining the amount and type of fragrance or flavor substances produced.

Summary in Arabic.

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