Skip to main content
Log in

Screening of yeasts for the production of the aroma compound 2-phenylethanol in a molasses-based medium

  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Abstract

Fourteen yeast strains were screened for production of 2-phenylethanol from l-phenylalanine with molasses as carbon source. Up to 1 g 2-phenylethanol l−1 was obtained. Using oleyl alcohol as a second phase for in situ product removal to enhance the production of 2-phenylethanol increased the yield to about 3 g 2-phenylethanol l−1 at 35 °C. The most productive strains were Kluyveromyces marxianus CBS 600 and CBS 397.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Albertazzi E, Cardillo R, Servi S, Zucchi G (1994) Biogeneration of 2-phenylethanol and 2-phenylacetate important aroma components. Biotechnol. Lett. 16: 491–496.

    Google Scholar 

  • Anonymous (1999) Natürliche Aromastoffe immer stärker gefragt. Z. Lebensmittelw. 50: 30–31.

    Google Scholar 

  • Äyräpää T (1965) The formation of phenethyl alcohol from 14Clabelled phenylalanine. J. Inst. Brew. 71: 341–347.

    Google Scholar 

  • Clark GS (1990) Phenethyl alcohol. Perfum. Flavor. 15: 37–44.

    Google Scholar 

  • Ehrlich F (1907) Ñber die Bedingungen der Fuselölbildung und über ihren Zusammenhang mit dem Eiweißaufbau der Hefe. Ber. Dtsch. Chem. Ges. 40: 1027–1047.

    Google Scholar 

  • Etschmann MMW, Bluemke W, Sell D, Schrader J (2002a) Biotechnological production of 2-phenylethanol. Appl. Microb. Biotechnol. 59: 1–8.

    Google Scholar 

  • Etschmann M, Schrader J, Sell D (2002b) Microbial production of 2–phenylethanol by an integrated bioprocess. In: Proceedings of the 10th Weurman Symposium, June 24–28, Beaune, France (in press).

  • Fabre CE, Blanc PJ, Goma G (1997) Screening of yeasts producing 2-phenylethylalcohol. Biotechnol. Tech. 11: 253–252.

    Google Scholar 

  • Fabre CE, Blanc PJ, Goma G (1998a) 2-Phenylethyl alcohol: an aroma profile. Perfum. Flavor. 23: 43–45.

    Google Scholar 

  • Fabre CE, Blanc PJ, Goma G (1998b) Production of 2-phenylethyl alcohol by Kluyveromyces marxianus. Biotechnol. Prog. 14: 270–274.

    Google Scholar 

  • Ingram LO, Buttke TM (1984) Effects of alcohols on microorganisms. Adv. Microb. Physiol. 25: 253–300.

    Google Scholar 

  • Jiang J (1993) Identification of flavour volatile compounds produced by Kluyveromyces lactis. Biotechnol. Tech. 7: 863–866.

    Google Scholar 

  • Lugay JC (1986) Biogeneration of aromas. An industrial perspective. In: Parliment T, Croteau R, eds. Biogeneration of Aromas. American Chemical Society, ACS Symposium Series 317, pp. 11–17.

  • Savina J-P, Kohler D, Brunerie P (1999) Method for extracting 2-phenylethanol. Patent US 005965780A.

  • Seward R, Willetts JM, Dinsdale MG, Lloyd D (1996) The effects of ethanol, hexan-1-ol, and 2-phenylethanol on cider yeast growth, viability, and energy status; synergistic inhibition. J. Inst. Brew. 102: 439–443.

    Google Scholar 

  • Stark D (2001) Extractive bioconversion of 2-phenylethanol from Lphenylalanine by Saccharomyces cerevisiae. Dissertation, Lausanne, Switzerland: EPFL.

    Google Scholar 

  • Stark D, Münch T, Sonnleitner B, Marison IW, von Stockar U (2002) Extractive bioconversion of 2-phenylethanol from Lphenylalanine by Saccharomyces cerevisiae. Biotechnol. Prog. 18: 514–523.

    Google Scholar 

  • US Food and Drug Administration (2001) Code of federal regulations 21CFR101.22.

  • Vollbrecht D, Radler F (1973) Die Bildung höherer Alkohole bei Aminosäuremangelmutanten von Saccharomyces cerevisiae. I. Der Abbau von Aminosäuren zu höheren Alkoholen. Arch. Mikrobiol. 94: 351–358.

    Google Scholar 

  • Weilnhammer C, Blass E (1994) Continuous fermentation with product recovery by in-situ extraction. Chem. Eng. Technol. 17: 365–373.

    Google Scholar 

  • Wittman C, Hans M, Bluemke W (2002) Metabolic physiology of aroma-producing Kluyveromyces marxianus. Yeast 19: 1351–1363.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to J. Schrader.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Etschmann, M., Sell, D. & Schrader, J. Screening of yeasts for the production of the aroma compound 2-phenylethanol in a molasses-based medium. Biotechnology Letters 25, 531–536 (2003). https://doi.org/10.1023/A:1022890119847

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1023/A:1022890119847

Navigation