2026 年 14 巻 3 号 p. 37-63
The demand for natural flavor compounds, or bioflavors, continues to rise as consumers seek clean-label and sustainable ingredients. Microbial fermentation and biosynthesis offer environmentally friendly and scalable alternatives to traditional extraction and chemical synthesis. This review summarizes recent progress in microbial production of bioflavors, focusing on key microorganisms, including Lactobacillus, Saccharomyces, Pseudomonas, and engineered strains of Escherichia coli and Corynebacterium glutamicum. The biosynthetic routes for major flavor classes, including esters, alcohols, aldehydes, ketones, and lactones, are examined with emphasis on metabolic precursors, enzymatic steps, and regulatory controls. Advances in synthetic biology, metabolic engineering, and bioprocess optimization that improve flavor yield, selectivity, and industrial feasibility are also discussed. Remaining challenges related to substrate cost, downstream processing, and regulatory approval are highlighted. Overall, this review provides an updated perspective on microbial bioflavor production and its expanding relevance to the food, beverage, and fragrance sectors.
