Screening of yeasts producing 2-phenylethylalcohol

被引：18

作者：

Fabre, CE

Blanc, PJ

Goma, G

机构：

[1] Département de Génie Biochimique et Alimentaire UA CNRS No 544, Institut National des Sciences Appliquées, Complexe Scientifique de Rangueil

来源：

BIOTECHNOLOGY TECHNIQUES | 1997年 / 11卷 / 07期

关键词：

D O I：

10.1023/A:1018422302176

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Twenty-one yeasts were cultivated for producing natural 2-phenylethylalcohol from phenylalanine, a precursor used as a contributory factor increasing the production of this rose-like aroma. Kluyveromyces marxianus appeared to be the sole yeast producing 1 g 2-phenylethylalcohol/l after 48 h. In phenylalanine-fed cultures (2.4 g/l) carried out for this strain, 1.85 g 2-phenylethylalcohol/l was produced after 192 h incubation at 30 degrees C and 125 rpm.

引用

页码：523 / 525

页数：3

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