Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production cond
- PDF / 2,202,055 Bytes
- 17 Pages / 595.276 x 790.866 pts Page_size
- 68 Downloads / 239 Views
ORIGINAL ARTICLE
Screening of yeasts isolated from Baijiu environments for 2‑phenylethanol production and optimization of production conditions Guangsen Fan1,2,3 · Liujie Cheng1 · Zhilei Fu1,2 · Baoguo Sun1,2,3 · Chao Teng1,2,3 · Xueyu Jiang2 · Xiuting Li1,2,3 Received: 22 January 2020 / Accepted: 18 May 2020 © King Abdulaziz City for Science and Technology 2020
Abstract 2-Phenylethanol (2-PE) with a pleasant rose-like odor is a valuable aroma compound used in many fields. 2-PE production by yeast is considered a promising alternative to chemical synthesis and extraction from natural materials. In this report, the strain YF1702 produced a significantly higher level of 2-PE when compared with other strains isolated from Baijiuproducing environments. According to morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence analysis, strain YF1702 was identified as Pichia kudriavzevii. The optimal fermentation conditions of YF1702 for producing 2-PE were obtained by single-factor experiments, Plackett–Burman design, steepest ascent design, and response surface methodology. The optimal inoculation conditions for strain YF1702 were 50 g/L glucose, 6.0 g/L yeast extract, 10.7 g/L L-Phe, and 32 g/L Tween-60. The optimal fermentation conditions were pH 2.3, 26 °C, 210 rpm shaking, an inoculum size of 0.4% (v/v), and a loading volume of 25.5 mL/250 mL for 56 h. Under these optimal conditions 2-PE production by YF1702 was 5.09 g/L. This strain has the potential to increase the content of 2-PE in Baijiu production and enhance the aroma characteristics of Baijiu. Keywords 2-Phenylethanol · Baijiu · L-Phenylalanine · Optimization · Pichia kudriavzevii
Introduction 2-Phenylethanol (2-PE) is a valuable aroma compound found in fragrances, preservatives, perfumes, cosmetics and detergents, and is used in the pharmaceutical and food industries (e.g., soft drinks, candy, ice cream, pudding, chewing gum, cookies) because of its pleasant rose-like odor (Martinez-Avila et al. 2019; Okuniewska et al. 2017). Because Guangsen Fan and Liujie Cheng contributed equally to this work. * Xiuting Li [email protected] 1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
2
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
3
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), No 11 Fucheng Street, Haidian District, Beijing 100048, China
of its pleasant flavor, 2-PE has huge market demand with global use greater than 10,000 tons per annum and revenue from 2-PE production estimated to have reached 700 million dollars in 2019 (Suastegui and Shao 2016; Tian et al. 2015). The production of 2-PE by various approaches has attracted attention because 2-PE is the second most used flavor substance. The current production process of 2-PE is based on chemical synthesis (alkylation of benzene), which y
Data Loading...