The taste and fragrance of orange, vanilla, rose and more -- courtesy of bacteria and yeast

Suppliers of the orange, vanilla and other flavor and fragrance ingredients used in hundreds of foods, beverages and personal care products are putting their faith in microbes as new sources for these substances. That migration away from the natural plant oils used for centuries to delight the taste buds and nose is the topic of a story in the current edition of Chemical & Engineering News. C&EN is the weekly newsmagazine of the American Chemical Society, the world's largest scientific society.