Bioconversion of <scp>L</scp>-phenylalanine to 2-phenylethanol by the novel stress-tolerant yeast <i>Candida glycerinogenes</i> WL2002-5

Lu, Xiaoyun; Wang, Xueying; Zong, Hong; Ji, Hao; Zhuge, Bin; Dong, Zhen

doi:10.1080/21655979.2016.1171437

Cited by 46 publications

(40 citation statements)

References 31 publications

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“…In situ product removal, two-phase extraction and in situ product adsorption are used to alleviate the toxicity of 2-PE, which has been shown to be effective but uneconomical. Many efforts have been made to screen robust strains (Lu et al, 2016;Dai et al, 2020;Zhan et al, 2020). However, the molecular mechanism of 2-PE tolerance remains unclear.…”

Section: Discussionmentioning

confidence: 99%

Sensing, Uptake and Catabolism of L-Phenylalanine During 2-Phenylethanol Biosynthesis via the Ehrlich Pathway in Saccharomyces cerevisiae

et al. 2021

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2-Phenylethanol (2-PE) is an important flavouring ingredient with a persistent rose-like odour, and it has been widely utilized in food, perfume, beverages, and medicine. Due to the potential existence of toxic byproducts in 2-PE resulting from chemical synthesis, the demand for “natural” 2-PE through biotransformation is increasing. L-Phenylalanine (L-Phe) is used as the precursor for the biosynthesis of 2-PE through the Ehrlich pathway by Saccharomyces cerevisiae. The regulation of L-Phe metabolism in S. cerevisiae is complicated and elaborate. We reviewed current progress on the signal transduction pathways of L-Phe sensing, uptake of extracellular L-Phe and 2-PE synthesis from L-Phe through the Ehrlich pathway. Moreover, the anticipated bottlenecks and future research directions for S. cerevisiae biosynthesis of 2-PE are discussed.

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Section: Discussionmentioning

confidence: 99%

Sensing, Uptake and Catabolism of L-Phenylalanine During 2-Phenylethanol Biosynthesis via the Ehrlich Pathway in Saccharomyces cerevisiae

et al. 2021

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“…The microorganisms that are most efficient at producing 2-PE are yeasts, including S. cerevisiae, Kluyveromyces marxianus , Kluyveromyces lactis, Pichia fermentans , Candida glycerinogenes , and Z. rouxii ( Etschmann et al, 2003 ; Kim et al, 2014 ; Lu et al, 2016 ; Chreptowicz et al, 2018 ; Martínez-Avila et al, 2019 ). Yeasts are known to predominantly biosynthesize 2-PE via the Shikimate or Ehrlich pathways ( Figure 4 ) ( Wang et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Zygosaccharomyces rouxii, an Aromatic Yeast Isolated From Chili Sauce, Is Able to Biosynthesize 2-Phenylethanol via the Shikimate or Ehrlich Pathways

Dai

Song

et al. 2020

Front. Microbiol.

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We isolated an aromatic strain of yeast (M2013310) from chili sauce. Assembly, annotation, and phylogenetic analysis based on genome sequencing, identified M2013310 as an allodiploid yeast that was closely related to Zygosaccharomyces rouxii . During fermentation, M2013310, produced an aromatic alcohol with a rose-honey scent; gas chromatography tandem mass spectrometry identified this alcohol as 2-phenylethanol. The concentration of 2-phenylethanol reached 3.8 mg/L, 1.79 g/L, and 3.58 g/L, in M3 (NH 4 + ), M3 (NH 4 + + Phe), and M3 (Phe) culture media, after 72 h of fermentation, respectively. The mRNA expression levels of ARO8 encoding aromatic aminotransferases I and ARO10 encoding phenylpyruvate decarboxylase by M2013310 in M3 (Phe) were the lowest of the three different forms of media tested. These results indicated that M2013310 can synthesize 2-phenylethanol via the Shikimate or Ehrlich pathways and the production of 2-phenylethanol may be significantly improved by the over-expression of these two genes. Our research identified a promising strain of yeast (M2013310) that could be used to improve the production of 2-phenylethanol.

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“…Recently, De Lima et al (2018) evaluated the potential of yeast strain K. marxianus CCT 7735 in the 2-PE production and reported a production of 2.47 g/L of 2-PE, with the optimization in the medium through the optimal conditions achieving thus a production of 3.44 g/L of 2-PE. Lu et al (2016) showed the 2-PE titer in a batch fermentation with the stress-tolerant yeast Candida glycerinogenes WL2002-5, reaching 5 g/L from L-Phe, under optimized culture conditions. Genetic modification strategies have also been considered, to further increase 2-PE production, such as ARO8 and ARO10 overexpression in S. cerevisiae SPO810 yeast the 2-PE reached 2.61 g/L after 60 h of cultivation (Yin et al 2015).…”

Section: Production Of Volatile Organic Compoundsmentioning

confidence: 94%

Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis

et al. 2019

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Introduction The participation of non-Saccharomyces yeasts in fermentation processes is of great importance due to their participation in the formation of esters and superior alcohols, which confer characteristic aromas to beverages such as wine and mescal. The aim The aim of this study was identify and evaluate the potential aroma production of yeast native of Agave fermentation by the mescal production in Durango, Mexico. Isolated yeasts were molecularly identified by 5.8s ribosomal gene; the potential production of aromas was carried out in fermentations with the addition of L-phenylalanine and evaluated after 24 h of fermentation. Extraction and quantification of aromatic compounds by headspace solid-phase micro-extraction (HS-SPME) and gas chromatograph mass spectrometry (GC-MS). Results The isolated non-Saccharomyces yeasts could be classified into six different genera Saccharomyces cerevisiae, Clavispora lusitaniae, Torulaspora delbrueckii, Kluyveromyces dobzhanskii, Kluyveromyces marxianus, and Kluyveromyces sp. All probed strains presented a potential aroma production (ethyl acetate, isoamyl acetate, isoamyl alcohol, benzaldehyde, 2-phenylethyl butyrate, and phenylethyl propionate), particularly 2-phenylethanol and 2-phenylethylacetate; the levels found in the Kluyveromyces marxianus ITD0211 yeast have the highest 2-phenylethylacetate production at 203 mg/L and Kluyveromyces marxianus ITD0090 with a production of 2-phenylethanol at 1024 mg/L. Conclusion Non-Saccharomyces yeasts were isolated from the mescal fermentation in Durango; the Kluyveromyces genus is the most predominant. For the production of aromas, highlighting two strains of Kluyveromyces marxianus produces competitive quantities of compounds of great biotechnological interest such as 2-phenylethanol and 2-phenylethylacetate, without resorting to the genetic modification of yeasts or the optimization of the culture medium.

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Bioconversion of L-phenylalanine to 2-phenylethanol by the novel stress-tolerant yeast Candida glycerinogenes WL2002-5

Cited by 46 publications

References 31 publications

Sensing, Uptake and Catabolism of L-Phenylalanine During 2-Phenylethanol Biosynthesis via the Ehrlich Pathway in Saccharomyces cerevisiae

Sensing, Uptake and Catabolism of L-Phenylalanine During 2-Phenylethanol Biosynthesis via the Ehrlich Pathway in Saccharomyces cerevisiae

Zygosaccharomyces rouxii, an Aromatic Yeast Isolated From Chili Sauce, Is Able to Biosynthesize 2-Phenylethanol via the Shikimate or Ehrlich Pathways

Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis

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