Production and Fermentation Optimisation of Flavour and Fragrance Molecules

Flavours and fragrances have become indispensable ingredients in various industries today. The increasing demand for these products has led to the exploration of cheaper and more commercially viable alternatives for industrial production. Chemical synthesis methods have been long established but are now being replaced with greener alternatives wherever possible due to a growing need for environmentally sustainable production processes. Microbial biosynthesis methods coupled with engineering-based interventions are emerging as an attractive avenue to explore. Recent research progress in analytical methods and fermentation strategies utilised in the manufacture of flavour and fragrances using microbial cell factories is discussed in this chapter.