Roy, PriyankaKumar, Vijay2020-01-022020-01-022019-10Roy Priyanka, Kumar Vijay. Production of Bioflavour from Microbial Sources and its health benefits. Indian Journal of Biochemistry and Biophysics. 2019 Oct; 56(5): 352-3570975-09590301-1208http://imsear.searo.who.int/handle/123456789/190062Aroma and flavour are the important part of food that increase the organoleptic properties of a food and makes the food more acceptable among consumers. Flavour and aromatic compounds are the most essential components in food, feed, cosmetics, pharmaceutics, and toiletries products. Commercial production of flavour and aroma compounds from the microbial source in the industry is a modern approach but the concept behind it is in human practices since time immemorial. However, the health-promoting benefits of microbial bioprocesses products are numerous ranging, from antibiotics to fermented functional foods are among the most appreciable one. This review includes the verity of flavour production from various types of microorganisms and its application in the food industry, and a brief discussion about its health benefits among the consumers.Journal ArticleIndiaDepartment of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131 028, Haryana, India