Medium optimization for the production of the aroma compound 2-phenylethanol using a genetic algorithm

被引:63
|
作者
Etschmann, MMW [1 ]
Sell, D [1 ]
Schrader, J [1 ]
机构
[1] Karl Winnacker Inst, Biochem Engn Grp, DECHEMA EV, D-60061 Frankfurt, Germany
关键词
2-phenylethanol; genetic algorithm; yeast; flavor; fragrance; Kluyveromyces;
D O I
10.1016/j.molcatb.2003.10.014
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Using a genetic algorithm, 13 medium constituents and the temperature were varied to improve the bioconversion of L-phenylalanine (L-phe) to 2-pherylethanol (2-PE) with Kluyveromyces marxianus CBS 600. Within four generations plus an additional temperature screening, corresponding to 98 parallel experiments altogether, a maximum 2-PE concentration of 5.6 g/l, equivalent to an increase of 87% compared to the non-optimized medium was obtained. The vitamin content of the medium had to be raised significantly. (C) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码:187 / 193
页数:7
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