Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Book Part Microbial Production of Aromatic Benzaldehydes (Cherry and Fruit Flavors)(Springer Science+Business Media, 2025) Takma, D.K.; Korel, F.Several aromatic benzaldehydes play crucial role as key constituents in natural flavors, food compositions, and fragrances. Notable examples include benzaldehyde, which imparts distinctive cherry and almond flavors, vanillin and p-hydroxybenzaldehyde, which are responsible for the characteristic profiles of vanilla flavors, 2-hydroxy-4-methoxybenzaldehyde (o-vanillin), a significant component contributing to natural fruit and flower flavors. In addition to their aromatic properties, the industrial importance of these compounds has increased with their various functional properties. The increasing demand for natural compounds in place of synthetic additives has highlighted the microbial production of aromatic benzaldehydes. This review aims to present current information about the properties of aromatic benzaldehydes and their production by various microorganisms. In this context, the production and production conditions of aromatic benzaldehydes by Corynebacterium glutamicum, Pseudomonas putida, Escherichia coli, Bacillus aryabhattai, Pseudomonas fluorescens, Saccharomyces cerevisiae, Pichia pastoris, and many other microorganism species are summarized. Substrates, such as glucose, glycerol, or other carbon sources are utilized for production of benzaldehyde while ferulic acid, eugenol, isoeugenol, or glucose are main substrates converted to vanillin by microrganisms. This chapter can contribute to the determination of new production conditions using different microorganism types, different production conditions, or low-cost raw materials in future studies. © 2025 Springer Nature Switzerland AG.Article Citation - Scopus: 2Systematic Review of Emerging Trends in Soil-Based Probiotic(Malaysian Society of Soil Science, 2024) Khairul, S.R.; Leong, S.S.; Korel, F.; Lingoh, A.D.; Toh, S.C.Soil-based probiotics (SBPs) are microorganisms originating from soil that have the potential to significantly enhance soil fertility and plant health, similar to the benefits of conventional probiotics in human and animal health. While much is known about the role of SBPs in the animal’s gut, the specific mechanisms and long-term impacts of SBPs in soil ecosystems remain underexplored. This review systematically summarizes recent research on SBPs, with a focus on lactic acid bacteria (LAB), including Lactobacillus and Bifidobacterium, and their role in soil and plant ecosystems. A comprehensive literature search was conducted using major databases, including PubMed, Web of Science, Scopus, and Google Scholar, covering the past 20 years. Out of 90 initial studies, 30 were excluded for irrelevance, and a further 60 were omitted based on selection criteria, leaving only the most relevant studies for analysis. The review highlights the multifaceted applications of SBPs in agriculture, focusing on their ability to enrich soil microbiomes, promote plant growth, and suppress pathogens. Additionally, SBPs offer sustainable alternatives in livestock feed. A comparison between SBPs and traditional probiotics underscores the unique advantages of soil-derived strains in agricultural systems. As sustainable agriculture practices grow in importance, SBPs present a natural, eco-friendly approach to improving soil health and plant resilience. Continued research is vital to fully harness the potential of SBPs, contributing to long-term soil health, sustainable farming, and global food security. © 2024, Malaysian Society of Soil Science. All rights reserved.