Abstract: Aroma compounds are the general term for esters, aldehydes, alcohols, ketones, terpenes, organic acids and other compounds responsible for aromas, which have been widely used in food, medicine, cosmetics, agriculture and other fields. With the economic development and the improvement of the quality of life in China, the demand for aroma compounds is gradually increasing. Microbial fermentation is becoming an important way to obtain green aroma compounds. In this paper, recent progress in the production of various aroma compounds by microorganisms is summarized, and the sources and isolation of aroma-producing microorganisms, the types of microorganism-derived aroma compounds, the factors affecting the microbial production of aroma compounds and related processing technologies, and the strategies for improving the microbial production of aroma compounds are reviewed. This review is expected to provide an important reference for the research and development of aroma-producing microorganisms.

Key words: aroma compounds; aroma-producing microorganisms; source; isolation; biotechnology