Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions

• Published in: Food research international 2001, Vol.34 (4), p.277-282
• Main Authors: Huang, Chung-Jr, Lee, Shiow-Ling, Chou, Cheng-Chun
• Format: Article
• Language: English
• Subjects: 2-phenylethanol; Applied sciences; Biological and medical sciences; Chemical industry and chemicals; Essential oils, perfumes; Exact sciences and technology; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Initial pH; Pichia fermentans L-5; Shaking speed; Temperature; Washing products. Cosmetics and toiletries. Perfumes
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(00)00164-2

Production of 2-phenylethanol by Pichia fermentans L-5 as affected by cultivation temperature (20–40°C), medium pH (4.0–11.0) and shaking speed (0–250 rpm) as well as the kinetics of 2-phenylethanol formation during fermentation were investigated in the present study. Results showed the optimum culture temperature, initial medium pH and shaking speed for the 2-phenylethanol production by test organism were 30–35°C, 8.5 and 250 rpm, respectively. Kinetics study revealed that production of 2-phenylethanol during P. fermentans L-5 fermentation increased almost in parallel with the increase in biomass or viable population during the initial stage of fermentation. During a 72-h fermentation period, level of phenylalanine in medium dropped coincidentally with increasing biomass and 2-phenylethyl derivatives, from the start of fermentation. A maximum 2-phenylethanol production of ca 505.5 mg/l with a molar yield of ca 0.74 was obtained after 16 h of fermentation.