Bioconversion of l-phenylalanine into 2-phenylethanol by Kluyveromyces marxianus in grape must cultures

Garavaglia, Juliano; Flôres, Simone Hickmann; Pizzolato, Tânia Mara; Peralba, Maria do Carmo Ruaro; Ayub, Marco Antônio Záchia

doi:10.1007/s11274-007-9361-3

Cited by 50 publications

(39 citation statements)

References 17 publications

(24 reference statements)

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“…(Table 2) shows that PE production in the studied system tends to increase with increasing amount of glucose and PHE (Equation 1), presenting R 2 = 0.979 and where was considered only p-value <0.05 factors. This fact was also observed by GARAVAGLIA et al (2007). PE = 0.21 + 0.14 GLI +0.17 PHE +0.13 GLI*PHE…”

Section: Resultssupporting

confidence: 73%

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Production of natural aroma by yeast in wastewater of cassava starch industry

et al. 2015

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2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and also in cosmetic and fragrance industry. This compound occurs naturally in low concentrations in some essential oils from flowers and plants. An alternative to plants extraction are biotechnological processes. This study evaluated 2-phenylethanol's production in cultivation of Saccharomyces cerevisiae in cassava wastewater originated from starch industry. The substrate was supplemented with glucose and L-phenylalanine in order to obtain higher 2-phenylethanol concentrations and better efficiency in glucose/2-phenylethanol conversion. It was performed using Rotatable Center Composite Design and response surface analysis. Cultures were performed under aerobic conditions in a batch system in Erlenmeyer flasks containing 50 mL of medium in shaker at 150 rpm and 24 ± 1 ºC. The highest PE values were obtained with supplementation of 20.0 g.L -1 of glucose and 5.5 g.L -1 of L-phenylalanine, which has been experimentally validated, obtaining a PE production of 1.33 g.L -1 and PE/glucose yield factor of 0.070 g.g -1 , equivalent to 74.3 and 89.7% of desirability values according to the validated model.

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Section: Resultssupporting

confidence: 73%

“…GARAVAGLIA et al (2007) also noted that, when there was increased PHE consumption, there was also higher PE production.…”

Section: Rotatable Central Composite Designmentioning

confidence: 87%

Production of natural aroma by yeast in wastewater of cassava starch industry

et al. 2015

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“…PH synthesis in wine was highly influenced by many variables of the media composition. Among these, the right amount of the precursor L-phenylalanine, approximately 3 g/L, was fundamental for maximum efficiency of 2-phenyletanol synthesis (Garavaglia et al 2007). It can be hypothesized that stems contributed to nitrogen content in must that was used by yeasts to synthesize aminoacids and among these L-phenylalanine, successively converted to 2-phenylethanol.…”

Section: Pca Analysismentioning

confidence: 99%

Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

et al. 2016

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In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50). Results confirmed that the wines vinified in presence of stems were higher in tannins, flavans, to vanillin and proanthocyanidins, colour intensity with lower anthocyanins. The presence of stems during fermentation conferred more structure and flavour to wines. They facilitated must aeration thus promoting synthesis of higher alcohols and ethyl esters by yeast. In particular, a higher content of hexan-1-ol, hex-3-en-1-ol and 2-phenyl ethanol in D50 and D75 gave the wines that suggest green grass, herb and floral. Wine from D75 seemed to be better than D50 in terms of volatile compounds as well as fruity, floral and balsamic components preserved, without any unpleasant taste of long chain fatty acids found in D50.

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“…For example, 2-phenylethanol production by Kluyveromyces and other yeasts can exceed 400 mg/l. [91,112] 2-Phenylethanol is a rose-like aroma with an annual market of 7000 tons. Chemically produced, is 250 times cheaper than its natural counterpart.…”

Section: Volatile Synthesis By Cultured Microorganismsmentioning

confidence: 99%

Biotechnology for the production of essential oils, flavours and volatile isolates. A review.

Gounaris

2010

Flavour & Fragrance J

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Various applications of biotechnological methods for the production of volatile compounds useful to the food and pharmaceutical industries are discussed. The yields obtained from intact or genetically modified plants are compared to those achieved by microbial methods. Plant yields are too low for the products to compete commercially to those synthesized chemically. Still lower yields are obtained with in vitro-cultured plant tissues. Trangenic plants with altered methylerythritol path gave 50% more essential oil in the best case. The 100-fold increases in shikimate-derived volatiles, obtained with overexpressed alcohol dehydrogenase and five-fold more C6 volatle aldehydes and 2-phenylethanol, were produced with overexpressed lipoxygenase and 2-phenylethanol dehydrogenase, respectively. However, the most spectacular yields were observed with biotransformations catalysed by microorganisms. Kluyveromyces marxianus, produces over 26 g/l 2-phenylethanol from phenyalanine, whereas Candida sorbophila, Mucor circillenoides or Yarrowia lipolytica can produce 5-40 g/l g-decalactone from ricinoleic acid. Vanillin production from ferulic acid is in the range 12-60 g/l with Amycolatopsis and Streptomyces species. Vanillin can be produced at 5 g/l by Escherichia coli and amorphadiene yields of 37 g/l have been observed with Saccharomyces cerevisiae, both with the genetically overexpressed methyl-erythritol path. Genetically engineered b-oxidation genes result in yields of 10 g/l g-decalactone byYarrowia lipolytica and up to 80 g/l dicaboxylic acids by various yeasts. These results far exceed the theoretical limit of about 1 g/l required for consideration of a procedure as a commercially interesting process, alternative to chemical sythesis.

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Bioconversion of l-phenylalanine into 2-phenylethanol by Kluyveromyces marxianus in grape must cultures

Cited by 50 publications

References 17 publications

Production of natural aroma by yeast in wastewater of cassava starch industry

Production of natural aroma by yeast in wastewater of cassava starch industry

Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

Biotechnology for the production of essential oils, flavours and volatile isolates. A review.

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