中文摘要：

对于由细菌、真菌和酵母生产多种生物香精香料的潜力作了综述．归纳了微生物工艺相对于化学合成或萃取的优势．记述了由特定底物的生物转化合成香精香料．讨论了一些商业化工艺．

英文摘要：

A condensed overview is given of the potential offered by bacteria, fungi and yeasts to produce a wide range of bioflavours and fragrances. The advantages of microbial processes versus chemical synthesis or extraction are outlined. Flavour and fragrance biosynthesis via bioconversion of specific substrates are described. A few commercialised processes are also discussed.