摘要：The obtaining of fermented flavorants by biotechnological pathway is based on the action of microbial systems on natural optimized media, to produce or potentiation of flavoring substances. Flavor compounds may be synthetized in this way, because of the complex biochemical potential of microorganisms, the rapid multiplication and their adaptation to medium conditions and the possible use in single or mixed cultures. Fermented flavorants that where the subject of most research in this field, are: cheese (Cheddar, Roquefort, Camembert), butter, bread, with fruit or mushrooms flavor. Fermented dairy products used as such, but also as functional ingredients, flavoring default, can be grouped as follows: traditional fermented dairy products, mainly fresh cheese and yogurt; form-modified fermented dairy ingredients (spray dried yoghurt); flavor-modified dairy fermented ingredients (enzyme modified-cheese); fermented dairy ingredients with single or mixed microbial cultures. Bread flavorants can be obtained as by an efficient fermentation process, in the form of fermented dairy ingredients. Sweet whey, a by-product resulting from processing milk to obtain cheese using rennet as coagulation agent, is preferred as the substrate for fermentation, because it contains important flavor precursors, such as lactic acid, lactose and lipids. This paper presents the obtaining by biotechnological pathway of some bread flavorants, where the substrate is sweet whey alone or mixed with milk and selected microbial cultures for fermentation are those used in technology of the fermented dairy products. Fermented dairy ingredients for flavoring bread can be used as dry or liquid form, when it only want the enhance of bread flavor
