Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products

2-Phenylethanol (PEA), an important alcohol derived from phenylalanine, is involved in aroma and flavour of bakers' products. Four spontaneous mutants of an industrial bakers' yeast, V1 strain, were isolated for their resistance to p-fluoro-DL-phenylalanine (PFP), a toxic analogue of L-phe...

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Bibliographic Details
Published in:International journal of food microbiology 2014-06, Vol.180, p.7-12
Main Authors: DUENAS-SANCHEZ, Rafael, PEREZ, Ana G, CODON, Antonio C, BENITEZ, Tahía, RINCON, Ana María
Format: Article
Language:English
Subjects:
2-Phenylethanol
Amino acid overproduction
Bakers' yeast
Biological and medical sciences
Bread - microbiology
Bread - standards
Carbohydrate Metabolism
Culture Media
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Fusel alcohols
Humans
Mutation - genetics
Organoleptic properties
Phenylalanine
Phenylethyl Alcohol - metabolism
Saccharomyces cerevisiae
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - isolation & purification
Saccharomyces cerevisiae - metabolism
Smell
Taste
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Summary:2-Phenylethanol (PEA), an important alcohol derived from phenylalanine, is involved in aroma and flavour of bakers' products. Four spontaneous mutants of an industrial bakers' yeast, V1 strain, were isolated for their resistance to p-fluoro-DL-phenylalanine (PFP), a toxic analogue of L-phenylalanine. Mutants overproduced this amino acid and showed variations in their internal pool for several other amino acids. Moreover, a rise in PEA production after growth in industrial medium (MAB) was observed in three of the mutants, although their growth and fermentative capacities were slightly impaired. However, concentration of PEA remained higher during dough fermentation and also after baking, thus improving taste and aroma in bread. •Spontaneous p-fluoro-phenylalanine resistant bakers' yeast mutants were isolated.•Mutants overproduced phenylalanine and other amino acids.•Phenylalanine gives rise to its derivative 2-phenylethanol in industrial medium.•The level of 2-phenylethanol also increased in bread fermented by these mutants.•This bread was the best evaluated after organoleptic tests.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2014.03.029