Production of 2-Phenylethyl Alcohol by Kluyveromyces marxianus

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• 作者：Cathy E. Fabre ; Philippe J. Blanc ; and Gerard Goma
• 刊名：Biotechnology Progress
• 出版年：1998
• 出版时间：April 1998
• 年：1998
• 卷：14
• 期：2
• 页码：270 - 274
• 全文大小：80K
• 年卷期：v.14,no.2(April 1998)
• ISSN：1520-6033

文摘

Among the numerous yeasts able to produce flavor compounds, severalstrains ofKluyveromyces species are known for the synthesis of largeamounts of aromaticcompounds. In particular, the accumulation of 2-phenylethylalcohol in liquid culturesof Kluyveromyces marxianus was observed afterincubation on a semisynthetic mediumat 30 C, 125 rpm. Changes in the carbon sources led to asignificant modification ofthe amount of this aromatic compound; moreover, the variations in thelevel of DL-phenylalanine and the exclusive use of a precursor isomer(L) also affected the synthesisof 2-phenylethyl alcohol. Finally, this study revealed thegrowth inhibition of K.marxianus when the concentration of 2-phenylethyl alcoholreached a critical valuenear 1.4 g/L; the use of an exponential model allowed the inhibitionconstant k_i to bedetermined (k_i = 0.35 g/L).