As a rose-scented aromatic alcohol, 2-phenylethanol has been widely used in the fields of food, daily chemicals, and medicine.In this study, a wild-type aroma-producing yeast (Saccharomyces bayanus) selected from fermented sauce mash was utilized to explore its ability to produce 2-phenylethanol through biotransformation methods.A biotransformation method suitable for producing 2-phenylethanol by S.bayanus was established by optimizing the ingredients of glucose, substrate L-phenylalanine, yeast nitrogen base, and other inorganic salts in the reaction system.It was shown that the highest titer of 2-phenylethanol was obtained after 48 h of transformation.On this basis, by further optimizing the concentrations of carbon source, amino acceptor of α-ketoglutaric acid as well as the mixed ionic nutrient solution, the titer of 2-phenylethanol was reached to 4.83 g/L, an increase of 67.13% compared to that of the initial conversion conditions. Finally, by optimizing the pH, temperature, and dissolved oxygen of the conversion system, the concentration of 2-phenylethanol reached 6.05 g/L, an increase of 109.34% compared to that of the initial conversion conditions.The 2-phenylethanol obtained by this method not only has good properties and the safety of natural products, but also has a high yield and conversion rate.In addition, the process also has the characteristics of short cycle and low cost.Therefore, this biological transformation method has good application prospects.
WANG Qing
,
MAO Yin
,
ZHAO Yunying
,
DENG Yu
. Research on synthesis of 2-phenylethanol by a wild-type aroma-producing yeast through biotransformation method[J]. Food and Fermentation Industries, 2025
, 51(5)
: 22
-28
.
DOI: 10.13995/j.cnki.11-1802/ts.038726
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