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Endophytes: Recent developments in biotechnology and the potential for flavor production
- Abrahão, Meissa R.E., Molina, Gustavo, Pastore, Glaucia M.
- Food research international 2013 v.52 no.1 pp. 367-372
- bioactive properties, biochemical pathways, biotechnology, endophytes, enzymes, flavor, flavor compounds, hosts, microorganisms, volatile organic compounds
- The ongoing development of biotechnology-produced flavor compounds has led to the utilization of a special group of plant-associated microbes, called endophytes, which have emerged as a promising resource for new bioactive compounds. Through a long-term coexistence with their hosts, these microbes have developed powerful metabolic pathways from which numerous highly beneficial volatile organic compounds have been reported. With a focus on new potential flavor compounds, this review aims to present recent discoveries and research that points to endophytes as promising biocatalysts of the future.