Production of natural 2-phenylethanol: from biotransformation to purified product
Karolina Chreptowicz , Monika Wielechowska , Joanna Główczyk-Zubek , Ewelina Rybak , Jolanta Mierzejewska
Abstract2-Phenylethanol (2-PE) is a volatile substance widely used in food, fragrance and cosmetics industries. Nowadays, most 2-PE originates from chemical synthesis. Since there is an increasing demand for natural products, we designed an alternative method of 2-PE production. The utilization of yeast biomass in the production of natural 2-PE is a promising alternative for both chemical synthesis and expensive plant extraction. Here, we investigated the JM2014 yeast strain, which we recently isolated from a fermented milk drink and classified as a species of Saccharomyces cerevisiae. To produce 2-PE, we used a 4 L batch culture of the JM2014 strain in a laboratory-scale bioreactor and, subsequently, developed a method of isolation and purification of 2-PE from the broth. Within 72 hours, the not-genetically modified JM2014 strain produced 3.60 g L-1 of 2-PE in the simple batch culture, which corresponds to an overall efficiency of the biotransformation step of 97.21%. Through the application of appropriately selected techniques and reagents, we extracted 2-PE that meets the criteria for a natural product with a 78% efficiency and a purity of >98% (GC). This is the first report documenting a complete methodology for 2- PE production, from biotransformation to purification of the final product.
|Journal series||Food and Bioproducts Processing, ISSN 0960-3085, (A 35 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||2-phenylethanol; biotransformation; extraction; L-phenylalanine; Saccharomyces cerevisiae; ethyl acetate|
|ASJC Classification||; ; ;|
|Score|| = 35.0, 10-09-2019, ArticleFromJournal|
= 35.0, 10-09-2019, ArticleFromJournal
|Publication indicators||= 16; = 16; : 2016 = 1.178; : 2016 = 1.97 (2) - 2016=2.966 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.