Research a scientific study at the University of Basra prepared by the teaching staff in the Department of Food Sciences - College of Agriculture - University of Basra (Prof. Dr. Shaima Dhiab Jadu’ and Prof. Alaa Karim Naima) in cooperation with researchers from various international universities Under the title: Recent trends in microbial flavor compounds: a comprehensive review on their mechanization and nutritional application The study, which was published in the Saudi Journal of Biological Sciences, a magazine within Scopus containers Q1 with CiteScore 2020 = 5.3, indicated that the smell and flavor are the main components of food, which improve the sensory properties and enhance its acceptability to consumers. Currently, factories produce aromatic and flavor compounds from microbes. Interest in microbial flavoring 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. https://www.sciencedirect.com/science/article/pii/S1319562X21009670?via%3Dihub
