Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Production of Phenylethanol from L-Phenylalanine by Candida sp. S-8

Seo, Weon-Taek;Ahn, Kook-Chan

  • Published : 20031200
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Abstract

Ten yeast strains were screened to check their ability to produce the rose-like odor of phenylethanol from L-phenylalanine. One of these strains, S-8, was selected as a high phenylethanol producer and was studied in more detail. By morphological, physiological, and biochemical studies, strain S-8 was tentatively identified as Candida sp. and was named as Candida sp. S-8. Among the various carbon sources tested, glucose was the most suitable carbon source for producing phenylethanol from Candida sp. S-8. Increasing the concentrations of glucose (up to 50 g/L) and L-phenylalanine (up to 4 g/L) in a culture media resulted in increased production of phenylethanol. Cell growth and phenylethanol production in a semi-optimized medium containing 50 g/L of glucose, 4 g/L of L-phenylalanine, 4 g/L of ${KH}_2{PO}_4$, 0.4 g/L of ${MgSO_4}{\cdot}{7H_2O}$, and 1 g/L of yeast extract were 5.91 g/L and 2.01 g/L, respectively, after 48 hr of fermentation. The molar yield of phenylethanol was 0.95 on the basis of consumed L-phenylalanine.

Keywords

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