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- Title
Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production conditions.
- Authors
Fan, Guangsen; Cheng, Liujie; Fu, Zhilei; Sun, Baoguo; Teng, Chao; Jiang, Xueyu; Li, Xiuting
- 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 Baijiu-producing 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.
- Subjects
YEAST extract; FOOD aroma; CHEMICAL synthesis; SEQUENCE analysis; PICHIA; ODORS; YEAST
- Publication
3 Biotech, 2020, Vol 10, Issue 6, p1
- ISSN
2190-572X
- Publication type
Article
- DOI
10.1007/s13205-020-02267-5