title: Production of 2-phenylethyl alcohol by Kluyveromyces marxianus.
abstract: Among the numerous yeasts able to produce flavor compounds, several strains of Kluyveromyces species are known for the synthesis of large amounts of aromatic compounds. In particular, the accumulation of 2-phenylethyl alcohol in liquid cultures of Kluyveromyces marxianus was observed after incubation on a semisynthetic medium at 30 degrees C, 125 rpm. Changes in the carbon sources led to a significant modification of the amount of this aromatic compound; moreover, the variations in the level of DL-phenylalanine and the exclusive use of a precursor isomer (L) also affected the synthesis of 2-phenylethyl alcohol. Finally, this study revealed the growth inhibition of K. marxianus when the concentration of 2-phenylethyl alcohol reached a critical value near 1.4 g/L; the use of an exponential model allowed the inhibition constant ki to be determined (ki = 0.35 g/L).
authors.affiliation: SAF-ISIS, Filiale du Groupe LESAFFRE, Z. A. 40140 Soustons, France.
authors.forename: C E
authors.initials: CE
authors.lastname: Fabre
authors.forename: P J
authors.initials: PJ
authors.lastname: Blanc
authors.forename: G
authors.initials: G
authors.lastname: Goma
mesh_terms: D002244:Carbon / Q000737:chemistry; D003470:Culture Media; D005947:Glucose / Q000494:pharmacology*; D007716:Kluyveromyces / Q000187:drug effects* / Q000378:metabolism; D016014:Linear Models; D010649:Phenylalanine / Q000494:pharmacology*; D010626:Phenylethyl Alcohol / Q000378:metabolism*; D013237:Stereoisomerism
chemical_list: D003470:Culture Media; D010649:Phenylalanine; D002244:Carbon; D005947:Glucose; D010626:Phenylethyl Alcohol