The use of flavors and functional ingredients, such as fragrances and vitamins, is gaining industrial importance, and the raw materials are usually of plant origin. Biotechnological methods with enzymes and microorganisms are becoming increasingly important for the creation of future, sustainable production methods. Possibilities here are on the one hand adapting preliminary stages, often using the metabolism of plants, and on the other hand formation of these stages using microorganisms, such as yeasts, fungi and bacteria.
However, little is known about the regulation and influence of these biosynthetic pathways in the context of production using these microorganisms.
One of the goals of the research project is to gain knowledge about the control of these pathways. Furthermore, by-products resulting from the processing of grapevines and black currants are the central biological basis for the generation of new value-added possibilities. The overall goal is to establish a research focus for the production of flavoring and functional ingredients based on plant (residual) products.
The State of Hesse supports this project within the framework of the LOEWE research funding program, a program for the promotion of excellence in research.