A scientific study at the University of Basra examines recent trends in microbial flavor compounds

researched a scientific study at the University of Basra prepared by faculty members in the Department of Food Sciences - College of Agriculture - University of Basra , Dr. Shaima Dhiab Jadu and Prof. Alaa Karim Naima  in cooperation with researchers from different international universities under the title: Modern trends in Microbial flavor compounds: a comprehensive review on the mechanism of their manufacture and nutritional application. The study, which was published in the Saudi Journal of Biological Sciences, a journal within Scopus Q1 with CiteScore 2020 = 5.3, indicated that aroma and flavor are the main components of food that improve its organoleptic properties and enhance its acceptability to consumers. Currently, factories produce aromatic and flavor compounds from microbes. The interest in microbial flavor compounds has developed in the past decades due to their availability throughout the year and the possibility of their use as natural additives to processed foods. There are also many health benefits from antibiotic microbial bioprocess products as well as fermented functional foods. This study (review) discusses recent developments of aromatic microbial compounds, their biosynthesis and production by different types of microorganisms, their use in the food industry, and an overview of their health benefits for consumers.