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

• Published in: World journal of microbiology & biotechnology Vol. 23; no. 9; pp. 1273 - 1279
• Main Authors: Garavaglia, Juliano, Flôres, Simone Hickmann, Pizzolato, Tania Mara, Peralba, Maria do Carmo, Ayub, Marco Antônio Záchia
• Format: Journal Article
• Language: English
• Published: Dordrecht Dordrecht : Springer Netherlands 01-09-2007; Springer; Springer Nature B.V
• Subjects: 2-Phenylethanol; Biological and medical sciences; Bioreactors; Biotechnology; experimental design; Food flavours; Fundamental and applied biological sciences. Psychology; grape must; Kluyveromyces marxianus; Mass transfer; Studies; Vitaceae; Yeast; Phenylalanine; Flavoring agent; Grape must; Experimental design . Food flavours . Grape must . Kluyveromyces marxianus; Fungi; Experimental design; Biotransformation; 2-Phenylethanol; Microorganism culture; Kluyveromyces marxianus; Ascomycetes; Thallophyta
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1007/s11274-007-9361-3

A 2³ 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.