Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis

Abstract

Introduction The participation of non-Saccharomyces yeasts in fermentation processes is of great importance due to their participation in the formation of esters and superior alcohols, which confer characteristic aromas to beverages such as wine and mescal. The aim The aim of this study was identify and evaluate the potential aroma production of yeast native of Agave fermentation by the mescal production in Durango, Mexico. Isolated yeasts were molecularly identified by 5.8s ribosomal gene; the potential production of aromas was carried out in fermentations with the addition of L-phenylalanine and evaluated after 24 h of fermentation. Extraction and quantification of aromatic compounds by headspace solid-phase micro-extraction (HS-SPME) and gas chromatograph mass spectrometry (GC-MS). Results The isolated non-Saccharomyces yeasts could be classified into six different genera Saccharomyces cerevisiae, Clavispora lusitaniae, Torulaspora delbrueckii, Kluyveromyces dobzhanskii, Kluyveromyces marxianus, and Kluyveromyces sp. All probed strains presented a potential aroma production (ethyl acetate, isoamyl acetate, isoamyl alcohol, benzaldehyde, 2-phenylethyl butyrate, and phenylethyl propionate), particularly 2-phenylethanol and 2-phenylethylacetate; the levels found in the Kluyveromyces marxianus ITD0211 yeast have the highest 2-phenylethylacetate production at 203 mg/L and Kluyveromyces marxianus ITD0090 with a production of 2-phenylethanol at 1024 mg/L. Conclusion Non-Saccharomyces yeasts were isolated from the mescal fermentation in Durango; the Kluyveromyces genus is the most predominant. For the production of aromas, highlighting two strains of Kluyveromyces marxianus produces competitive quantities of compounds of great biotechnological interest such as 2-phenylethanol and 2-phenylethylacetate, without resorting to the genetic modification of yeasts or the optimization of the culture medium.

Carotenoid-Producing Yeasts: Identification and Characteristics of Environmental Isolates with a Valuable Extracellular Enzymatic Activity

“…Phylogenetic analyses of the obtained sequences were made according to [24] in MEGA-X Program. At first, nucleotide BLAST analysis was done and sequences of reference strains with the sequences of the closest relevant strains (cut-off level: Q cover ≥ 85% and Identity ≥ 90%) were further used in multiple-alignment using MUSCLE program.…”

Enhancing isoamyl acetate biosynthesis by Pichia fermentans

“…Then, there have been efforts for developing biotechnological processes to produce aroma compounds. For example, 2-phenylethanol and 2-phenyl ethyl acetate were produced by Kluyveromyces marxianus (Etschmann et al, 2005;Adler et al, 2011;Adame-Soto et al, 2019). A co-culture Wickerhamomyces anomalus and Saccharomyces cerevisiae (Fan et al, 2019) was used to produce ethyl acetate, while Williopsis saturnus (Yilmaztekin et al, 2009) and Pichia fermentans (Rentería-Martínez et al, 2016;Sanchez-Castañeda et al, 2018) have been used to produced isoamyl acetate.…”

Intensification of 2-phenylethanol production using an aerated system assisted by a membrane-based solvent extraction technique

“…By contrast, Candida glycerinogenes WL2002-5 showed a higher inhibition tolerance to 2-PE than S. cerevisiae W303-1, with no viability reduction in growth at 2 g L −1 of 2-PE (Lu et al, 2016). On the other side, although the growth inhibition of K. marxianus has rarely been assessed, few studies (Adame-Soto et al, 2019) have identified that the production of 2-PE is affected by product inhibition. To this end, several studies (Gao and Daugulis, 2009;Etschmann et al, 2006) have presented strategies to overcome this inhibiting limitation, obtaining promising results regarding the production of 2-PE.…”