Enhanced bioproduction of 2-phenylethanol in a biphasic system with rapeseed oil

New Biotechnology
Karolina Chreptowicz, Jolanta Mierzejewska

Abstract

Increasing demand for natural fragrance ingredients and products has led to their global market growth. 2-Phenylethanol (2-PE) is a volatile substance widely used in food and cosmetics manufacturing. It is generally known that yeast can metabolize l-phenylalanine (l-Phe) to produce 2-PE. However, because the product exhibits an inhibitory effect on yeast cells, simple batch cultivation is uneconomic. The aim of this study was to enhance 2-PE productivity using in situ product removal. Here we present a new method of 2-PE production by yeast in a biphasic system with rapeseed oil as the second phase. The chosen solvent is safe, inexpensive and suitable for the extraction of 2-PE. In addition, rapeseed oil appeared to be a valuable source of intermediates for 2-PE synthesis as its presence in the yeast culture significantly enhanced productivity. The process is an environmentally friendly route and gives two final products that can be considered natural: rapeseed oil with a rose odor and pure 2-PE. Both may be subsequently used as food or cosmetics additives. The results obtained are competitive with previously reported values, as it was possible to enhance the overall concentration of 2-PE by 2.7-fold. The total 2-PE concentrati...Continue Reading

References

Sep 6, 2005·Archives of Biochemistry and Biophysics·Pamela J TrotterAaron C West
Jan 26, 2010·Journal of Agricultural and Food Chemistry·Mor SendovskiAyelet Fishman
May 24, 2011·Biotechnology Advances·Dongliang Hua, Ping Xu
Mar 16, 2012·Genetics·Per O Ljungdahl, Bertrand Daignan-Fornier

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Citations

Dec 21, 2018·Critical Reviews in Biotechnology·Xiujuan QianFengxue Xin
Oct 8, 2018·Applied Microbiology and Biotechnology·Oscar Martínez-AvilaRaquel Barrena
Sep 16, 2020·Biotechnology and Applied Biochemistry·Ariane G SantosMaria Alice Z Coelho
Mar 3, 2021·Applied Microbiology and Biotechnology·Qiwen MoJifeng Yuan

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