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Production of 2‐Phenylethyl Alcohol by Kluyveromyces marxianus
Author(s) -
Fabre Cathy E.,
Blanc Philippe J.,
Goma Gerard
Publication year - 1998
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp9701022
Subject(s) - kluyveromyces marxianus , alcohol , chemistry , yeast , kluyveromyces , phenylalanine , incubation , flavor , organic chemistry , stereochemistry , food science , biochemistry , saccharomyces cerevisiae , amino acid
Among the numerous yeasts able to produce flavor compounds, several strains of Kluyveromyces species are known for the synthesis of large amounts of aromatic compounds. In particular, the accumulation of 2‐phenylethyl alcohol in liquid cultures of Kluyveromyces marxianus was observed after incubation on a semisynthetic medium at 30 °C, 125 rpm. Changes in the carbon sources led to a significant modification of the amount of this aromatic compound; moreover, the variations in the level of dl ‐phenylalanine and the exclusive use of a precursor isomer ( l ) also affected the synthesis of 2−phenylethyl alcohol. Finally, this study revealed the growth inhibition of K. marxianus when the concentration of 2‐phenylethyl alcohol reached a critical value near 1.4 g/L; the use of an exponential model allowed the inhibition constant k i to be determined ( k i = 0.35 g/L) .