Inhibition aspects of the bioconversion of l-phenylalanine to 2-phenylethanol by Saccharomyces cerevisiae

Stark, D.; Zala, Diana; Münch, Thomas A.; Sonnleitner, Bernhard; Marison, I. W.; Stockar, Urs von

doi:10.1016/s0141-0229(02)00237-5

Cited by 109 publications

(85 citation statements)

References 29 publications

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“…It can be considered as the major yeast produced higher alcohol in tested wines in spite of the fact that the grape juice also contained it before fermentation (3.02). S. cerevisiae produces this rose-scent alcohol by bioconversion of l-phenylalanine via the Ehrlich pathway and its production strictly depends on the yeast strain (Stark et al 2003). The highest a rel of 2-phenylethanol was confirmed in wine fermented with the autochthonous strain of S. cerevisiae Y1 (46.0).…”

Section: Resultsmentioning

confidence: 96%

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Furdíková¹,

Makyšová²,

S̆pánik³

2017

Czech J. Food Sci.

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Furdíková K., Makyšová K., Špánik I. (2017): Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids, and esters in wine. Czech J. Food Sci., 35: 131-142.Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method -comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close relationship with high amounts of 4-methyl-1-pentanol, iso-amyl alcohol, ethyl 3-hydroxypentanoate and 3-methylpentanoic acid and strain Y3 was associated with 1-heptanol, cis-3-hexen-1-ol, β-phenylethyl butyrate, octanoic, and decanoic acids. The selection of an appropriate yeast strain thus represents a critical variable affecting the analysed volatile compounds (wine flavour) not only in a qualitative but also in a quantitative way.

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Section: Resultsmentioning

confidence: 96%

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Furdíková¹,

Makyšová²,

S̆pánik³

2017

Czech J. Food Sci.

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“…The fusel alcohols and their esters are especially important contributors to the flavor and aroma of fermented beverages (6,16,45). Phenylethanol, which has a typical rose-like flavor, can be produced by biotransformation of phenylalanine with S. cerevisiae cell suspensions (38,39).…”

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confidence: 99%

Physiological Characterization of the ARO10 -Dependent, Broad-Substrate-Specificity 2-Oxo Acid Decarboxylase Activity of Saccharomyces cerevisiae

Vuralhan

Luttik

Tai

et al. 2005

Appl Environ Microbiol

115

162

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Aerobic, glucose-limited chemostat cultures of Saccharomyces cerevisiae CEN.PK113-7D were grown with different nitrogen sources. Cultures grown with phenylalanine, leucine, or methionine as a nitrogen source contained high levels of the corresponding fusel alcohols and organic acids, indicating activity of the Ehrlich pathway. Also, fusel alcohols derived from the other two amino acids were detected in the supernatant, suggesting the involvement of a common enzyme activity. Transcript level analysis revealed that among the five thiamine-pyrophospate-dependent decarboxylases (PDC1, PDC5, PDC6, ARO10, and THI3), only ARO10 was transcriptionally up-regulated when phenylalanine, leucine, or methionine was used as a nitrogen source compared to growth on ammonia, proline, and asparagine. Moreover, 2-oxo acid decarboxylase activity measured in cell extract from CEN.PK113-7D grown with phenylalanine, methionine, or leucine displayed similar broad-substrate 2-oxo acid decarboxylase activity. Constitutive expression of ARO10 in ethanol-limited chemostat cultures in a strain lacking the five thiamine-pyrophosphate-dependent decarboxylases, grown with ammonia as a nitrogen source, led to a measurable decarboxylase activity with phenylalanine-, leucine-, and methionine-derived 2-oxo acids. Moreover, even with ammonia as the nitrogen source, these cultures produced significant amounts of the corresponding fusel alcohols. Nonetheless, the constitutive expression of ARO10 in an isogenic wild-type strain grown in a glucose-limited chemostat with ammonia did not lead to any 2-oxo acid decarboxylase activity. Furthermore, even when ARO10 was constitutively expressed, growth with phenylalanine as the nitrogen source led to increased decarboxylase activities in cell extracts. The results reported here indicate the involvement of posttranscriptional regulation and/or a second protein in the ARO10-dependent, broad-substratespecificity decarboxylase activity.

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“…The 2-PhEt is naturally found in the essential oil of several flowers and plants, such as hyacinth, jasmine, narcissus, and lily. However, in industry, the natural flavour is mainly extracted from rose petals, and due to their rarity, their commercial price is high: natural 2-PhEt is about 250 times more expensive than the chemically produced flavour (Stark et al 2003;Etschmann et al 2004).…”

mentioning

confidence: 99%

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

Garavaglia

Flôres

Pizzolato

et al. 2007

World J Microbiol Biotechnol

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A 2 3 factorial design was employed to find the best conditions of pH, L-phenylalanine concentration and temperature for the production of 2-phenylethanol by Kluyveromyces marxianus CBS 6556. The cultivation was carried out on grape must, which contains a great amount of nitrogen compounds. Central composite design (CCD) was used for the analysis of treatment combinations. Results showed a second-degree polynomial regression model with good agreement of experimental data, with R 2 = 0.92015 (p < 0.05). The maximum production of 2-phenylethanol was found at pH 7.0, temperature of 37°C, and a concentration of 3.0 g of L-phenylalanine L -1 . Further experiments in bioreactors showed that oxygen concentration is also important to 2-phenylethanol production, with best results obtained at oxygen mass transfer rates of 2.0 h -1 .

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Inhibition aspects of the bioconversion of l-phenylalanine to 2-phenylethanol by Saccharomyces cerevisiae

Cited by 109 publications

References 29 publications

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Physiological Characterization of the ARO10 -Dependent, Broad-Substrate-Specificity 2-Oxo Acid Decarboxylase Activity of Saccharomyces cerevisiae

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

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