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-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.
Departamento de Genética, Facultad de Biología, Universidad de Sevilla, Apartado 1095, E-41080, Sevilla, Spain. Electronic address: rduenas@us.es.
Rafael
R
Dueñas-Sánchez
Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa-CSIC, Avenida de Padre García Tejero 4, E-41012, Sevilla, Spain. Electronic address: agracia@cica.es.
Ana G
AG
Pérez
Departamento de Genética, Facultad de Biología, Universidad de Sevilla, Apartado 1095, E-41080, Sevilla, Spain. Electronic address: accodon@us.es.
Antonio C
AC
Codón
Departamento de Genética, Facultad de Biología, Universidad de Sevilla, Apartado 1095, E-41080, Sevilla, Spain. Electronic address: tahia@us.es.
Tahía
T
Benítez
Departamento de Genética, Facultad de Biología, Universidad de Sevilla, Apartado 1095, E-41080, Sevilla, Spain. Electronic address: amrincon@us.es.
Ana María
AM
Rincón
D001939:Bread / Q000382:microbiology* / Q000592:standards; D050260:Carbohydrate Metabolism; D003470:Culture Media; D006801:Humans; D009154:Mutation / Q000235:genetics; D010626:Phenylethyl Alcohol / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism*; D012903:Smell; D013649:Taste
D003470:Culture Media; D010626:Phenylethyl Alcohol
2-Phenylethanol; Amino acid overproduction; Bakers' yeast; Fusel alcohols; Organoleptic properties; Phenylalanine