Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus

Alonso-Vargas, Monserrat; Téllez‐Jurado, Alejandro; Aldapa, Carlos Alberto Gómez; Ramírez-Vargas, María del Rocío; Conde-Báez, Laura; Castro-Rosas, Javier; Cadena-Ramírez, Arturo

doi:10.3390/fermentation8020039

Cited by 14 publications

(11 citation statements)

References 25 publications

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“…However, the inorganic nitrogen in M6 was not consumed during the experiment, suggesting that the cell growth was supported by the nitrogen supplied by L‐Phe. It is reported that activation of the Ehrlich pathway, in yeasts, is favored when L‐Phe is used as sole nitrogen source, since in the presence of more easily digestible nitrogen sources, such as ammonium salts, the expression of enzymes involved in that pathway are low or even negligible 12,44 . In order to confirm if this also applies to the bacterium A. soli ANG344B, an experiment with L‐Phe as sole nitrogen source was performed (M7) (Table 2).…”

Section: Resultsmentioning

confidence: 99%

Optimal conditions for 2‐phenylethanol production from l‐phenylalanine by Acinetobacter soli ANG344B

Bernardino,

Torres,

Grosso

et al. 2024

J of Chemical Tech & Biotech

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BACKGROUND2‐Phenylethanol (2‐PE) is a valuable flavor compound renowned for its rose‐like scent and widespread application in the cosmetic, perfume and food industries. While it can be naturally sourced from plants, the majority is currently produced through chemical synthesis, leading to environmental concerns. As an ecofriendly alternative, biotechnological production of 2‐PE presents a promising solution, yielding a natural product.RESULTSIn this work, the newly isolated bacterium Acinetobacter soli ANG344B was used to produce 2‐PE from l‐phenylalanine (L‐Phe), using glucose as carbon source, aiming to determine the best conditions for cellular growth and aroma production. The optimal conditions for Acinetobacter cultivation and 2‐PE production were 30 °C and pH 7. Further, yeast extract proved to be a key element for 2‐PE production. The concentration of L‐Phe that maximizes 2‐PE volumetric productivity was found to be 5 g L−1, present in the cultivation media from the beginning of the cultivation. Under these conditions 2.14 ± 0.18 g L−1 of the aroma compound was produced, which is the highest concentration obtained for a wild‐type bacterium. The toxicity of 2‐PE was also evaluated, revealing that cellular growth of A. soli ANG344B was adversely affected at concentrations above 1 g L−1, and beyond 4 g L−1 no cellular growth was observed.CONCLUSIONBy elucidating the crucial factors affecting 2‐PE production by A. soli ANG344B, we pave the way for the development of biotechnological strategies to harness its potential as a natural and sustainable aroma compound. © 2024 Society of Chemical Industry (SCI).

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Section: Resultsmentioning

confidence: 99%

Optimal conditions for 2‐phenylethanol production from l‐phenylalanine by Acinetobacter soli ANG344B

Bernardino,

Torres,

Grosso

et al. 2024

J of Chemical Tech & Biotech

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“…marxianus CCA510 to produce 2‐phenyl‐ethanol (2‐FE), a higher aromatic alcohol widely used in the perfume industry, [ 54 ] that was detected in the experiment using CABH (data not shown). The genus Kluyveromyces has been widely cited as a potential producer of 2‐FE [ 55–57 ] and reports indicate that its production by yeasts can occur both in the presence and absence of phenylalanine, the natural precursor of this alcohol, and the aeration rate is an important factor for its synthesis. [ 58 ] In this way, it is possible to verify that the CABH is a promising medium for the production of xylitol and that it can also be used as a fermentation medium to obtain other bioproducts of industrial importance.…”

Section: Resultsmentioning

confidence: 99%

Xylitol production by different yeasts: Kinetic study and biosynthesis from cashew apple bagasse hydrolysate

et al. 2022

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Xylitol is a polyol with sweetening and anti‐cariogenic properties and is highly relevant to the food and pharmaceutical industries. This work evaluates xylitol production by three yeasts (Candida tropicalis, Kluyveromyces marxianus CCA510, and Kluyveromyces marxianus ATCC 36907) from different carbon sources: D‐xylose (medium xylose [MX]) and D‐xylose plus D‐glucose (medium xylose and glucose [MXG]). The potential of xylitol production from hemicellulose hydrolysate of cashew bagasse was evaluated. In MX medium, K. marxianus CCA510 was the strain that produced higher xylitol concentration (17.04 g · L−1). However, K. marxianus ATCC 36907 and C. tropicalis produced 13.22 and 9.54 g · L−1, respectively. On the other hand, in MXG medium, probably due to the presence of glucose as a carbon source, lower xylitol production was observed for all microorganisms: the CCA510 strain produced 13.30 g · L−1 of xylitol, while C. tropicalis and ATCC 36907 produced 11.42 and 0.64 g · L−1, respectively. Additionally, the production of ethanol as a secondary product was also noted. According to the results of the kinetic study, xylitol formation is associated with the growth and consumption of substrate (xylose), which is a typical behaviour of a primary metabolite for the three yeasts. Furthermore, the strain K. marxianus CCA510 was able to produce xylitol from cashew apple bagasse hydrolysate (CABH), evidencing its potential for use in bioprocesses related to biorefinery. In view of the results reported here, it was possible to clarify in detail the kinetics of xylitol production by the yeast strains evaluated, which had the ability to produce xylitol from CABH, providing added value to this agro‐industrial residue.

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“…The consumption of L-Phe is regulated by its initial concentration and its transamination to obtain energy during the exponential growth phase [ 34 , 35 ]. L-Phe transamination depends on the presence of α-ketoglutarate, which is the electron acceptor of the reaction.…”

Section: Discussionmentioning

confidence: 99%

“…Statistical analysis showed that 2PE production was facilitated when BSY was used as a supplement of whey in comparison to the use of yeast extract and peptone ( Supplementary Material Table S2 ). Alonso-Vargas et al (2022) [ 34 ] studied the fermentation of whey enriched with 4.5 g/L of L-Phe and 1 g/L of (NH 4 ) 2 SO 4 using K. marxianus . They observed a 2PE concentration of 1.17 g/L at 72 h, leading to a productivity of 0.02 g 2PE /L·h.…”

Section: Discussionmentioning

confidence: 99%

Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol

et al. 2023

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Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be transformed by yeast into ethanol and biomolecules with aroma and flavor properties, for example, 2-phenyethanol (2PE), highly appreciated in the industry due to its organoleptic and biocidal properties. The present study aimed to valorize agri-food residues in 2PE by developing suitable bioprocess. Cheese whey was used as substrate source, whereas crab headshells, residual soy cake, and brewer’s spent yeast (BSY) were used as renewable nitrogen sources for the yeasts Kluyveromyces marxianus and Debaryomyces hansenii. The BSYs promoted the growth of both yeasts and the production of 2PE in flask fermentation. The bioprocess scale-up to 2 L bioreactor allowed for obtaining a 2PE productivity of 0.04 g2PE/L·h, twofold better productivity results compared to the literature. The bioprocess can save a treatment unit because the whey COD decreased under the detection limit of the analytical method, which is lower than environmental requirements. In this way, the bioprocess prevents environmental contamination and contributes to the circular economy of the dairy industry.

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Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus

Cited by 14 publications

References 25 publications

Optimal conditions for 2‐phenylethanol production from l‐phenylalanine by Acinetobacter soli ANG344B

Optimal conditions for 2‐phenylethanol production from l‐phenylalanine by Acinetobacter soli ANG344B

Xylitol production by different yeasts: Kinetic study and biosynthesis from cashew apple bagasse hydrolysate

Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol

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