Bioconversion of <Emphasis Type="SmallCaps">l</Emphasis>-phenylalanine into 2-phenylethanol by <Emphasis Type="Italic">Kluyveromyces marxianus</Emphasis> in grape must cultures |
| |
| Authors: | Juliano Garavaglia Simone Hickmann Flôres Tania Mara Pizzolato Maria do Carmo Peralba Marco Antônio Záchia Ayub |
| |
| Institution: | 1.Food Science and Technology Institute, Federal University of Rio Grande do Sul State,Porto Alegre ,Brazil;2.Chemistry Institute,Federal University of Rio Grande do Sul State,Porto Alegre,Brazil |
| |
| Abstract: | A 23 factorial design was employed to find the best conditions of pH, l-phenylalanine concentration and temperature for the production of 2-phenylethanol by Kluyveromyces marxianus CBS 6556. The cultivation was carried out on grape must, which contains a great amount of nitrogen compounds. Central composite
design (CCD) was used for the analysis of treatment combinations. Results showed a second-degree polynomial regression model
with good agreement of experimental data, with R
2 = 0.92015 (p < 0.05). The maximum production of 2-phenylethanol was found at pH 7.0, temperature of 37 °C, and a concentration of 3.0 g
of l-phenylalanine L−1. Further experiments in bioreactors showed that oxygen concentration is also important to 2-phenylethanol production, with
best results obtained at oxygen mass transfer rates of 2.0 h−1. |
| |
| Keywords: | 2-Phenylethanol Experimental design Food flavours Grape must Kluyveromyces marxianus |
| 本文献已被 SpringerLink 等数据库收录！ |
|
