Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products

被引：11
|
作者：
Duenas-Sanchez, Rafael [1 ]
Perez, Ana G. [2 ]
Codon, Antonio C. [1 ]
Benitez, Tahia [1 ]
Maria Rincon, Ana [1 ]
机构：
[1] Univ Seville, Fac Biol, Dept Genet, E-41080 Seville, Spain
[2] CSIC, Inst Grasa, Dept Fisiol & Tecnol Prod Vegetales, E-41012 Seville, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2014年 / 180卷
关键词：
Bakers yeast; Amino acid overproduction; Organoleptic properties; Fusel alcohols; Phenylalanine; 2-Phenylethanol; AMINO-ACID BIOSYNTHESIS; BETA-PHENETHYL-ALCOHOL; SACCHAROMYCES-CEREVISIAE; BIOTECHNOLOGICAL PRODUCTION; MUTANTS RESISTANT; PHENYLALANINE; INHIBITION; SYNTHASE; GENES;
D O I：
10.1016/j.ijfoodmicro.2014.03.029
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2014 Elsevier B.V. All rights reserved.
引用
收藏
页码：7 / 12
页数：6
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