Abstract
2-Phenylethanol (2-PE) with a pleasant rose-like odor is a valuable aroma compound used in many fields. 2-PE production by yeast is considered a promising alternative to chemical synthesis and extraction from natural materials. In this report, the strain YF1702 produced a significantly higher level of 2-PE when compared with other strains isolated from Baijiu-producing environments. According to morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence analysis, strain YF1702 was identified as Pichia kudriavzevii. The optimal fermentation conditions of YF1702 for producing 2-PE were obtained by single-factor experiments, Plackett–Burman design, steepest ascent design, and response surface methodology. The optimal inoculation conditions for strain YF1702 were 50 g/L glucose, 6.0 g/L yeast extract, 10.7 g/L L-Phe, and 32 g/L Tween-60. The optimal fermentation conditions were pH 2.3, 26 °C, 210 rpm shaking, an inoculum size of 0.4% (v/v), and a loading volume of 25.5 mL/250 mL for 56 h. Under these optimal conditions 2-PE production by YF1702 was 5.09 g/L. This strain has the potential to increase the content of 2-PE in Baijiu production and enhance the aroma characteristics of Baijiu.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Bialecka-Florjanczyk E, Krzyczkowska J, Stolarzewicz I, Kapturowska A (2012) Synthesis of 2-phenylethyl acetate in the presence of Yarrowia lipolytica KKP 379 biomass. J Mol Catal B-Enzym 74:241–245. https://doi.org/10.1016/j.molcatb.2011.10.010
Carlquist M, Gibson B, Yuceer YK, Paraskevopoulou A, Sandell M, Angelov AI, Gotcheva V, Angelov AD, Etschmann M, de Billerbeck GM, Liden G (2015) Process engineering for bioflavour production with metabolically active yeasts—a mini-review. Yeast 32:123–143. https://doi.org/10.1002/yea.3058
Chreptowicz K, Sternicka MK, Kowalska PD, Mierzejewska J (2018) Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media. Lett Appl Microbiol 66:153–160. https://doi.org/10.1111/lam.12835
Chreptowicz K, Wielechowska M, Glowczyk-Zubek J, Rybak E, Mierzejewska J (2016) Production of natural 2-phenylethanol: from biotransformation to purified product. Food Bioprod Process 100:275–281. https://doi.org/10.1016/j.fbp.2016.07.011
Eshkol N, Sendovski M, Bahalul M, Katz-Ezov T, Kashi Y, Fishman A (2009) Production of 2-phenylethanol from L-phenylalanine by a stress tolerant Saccharomyces cerevisiae strain. J Appl Microbiol 106:534–542. https://doi.org/10.1111/j.1365-2672.2008.04023.x
Etschmann M, Bluemke W, Sell D, Schrader J (2002) Biotechnological production of 2-phenylethanol. Appl Microbiol Biot 59:1–8. https://doi.org/10.1007/s00253-002-0992-x
Etschmann M, Sell D, Schrader J (2003) Screening of yeasts for the production of the aroma compound 2-phenylethanol in a molasses-based medium. Biotechnol Lett 25:531–536. https://doi.org/10.1023/A:1022890119847
Etschmann M, Sell D, Schrader J (2004) Medium optimization for the production of the aroma compound 2-phenylethanol using a genetic algorithm. J Mol Catal B-Enzym 29:187–193. https://doi.org/10.1016/j.molcatb.2003.10.014
Etschmann M, Sell D, Schrader J (2005) Production of 2-phenylethanol and 2-phenylethylacetate from L-phenylalanine by coupling whole-cell biocatalysis with organophilic pervaporation. Biotechnol Bioeng 92:624–634. https://doi.org/10.1002/bit.20655
Eun KM, Chang KS (2007) Optimization of culture conditions for phenylethyl alcohol production by Pichia anomala SKM-T using response surface methodology. Food Sci Biotechnol 16:159–162
Fabre CE, Blanc PJ, Goma G (1998) Production of 2-phenylethyl alcohol by Kluyveromyces marxianus. Biotechnol Progr 14:270–274. https://doi.org/10.1021/bp9701022
Fan GS, Fu ZL, Sun BG, Zhang YH, Wang XL, Xia YQ, Huang MQ, Li XT (2019a) Roles of aging in the production of light-flavored Daqu. J Biosci Bioeng 127:309–317. https://doi.org/10.1016/j.jbiosc.2018.08.005
Fan GS, Fu ZL, Teng C, Wu QH, Liu PX, Yang R, Minhazul KAHM, Li XT (2019b) Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu. Int J Food Prop 22:1205–1222. https://doi.org/10.1080/10942912.2019.1635154
Fan GS, Liu PX, Wu QH, Fu ZL, Cheng LJ, Zhu YT, Zhu YP, Yang R, Li XT (2019c) Optimization of cultural conditions for ethyl alcohol production by Saccharomyces cerevisiae YF1914 in aerobic conditions and its aroma-producing characteristics. Sci Technol Food Ind 40:52–58. https://doi.org/10.13386/j.issn1002-0306.2019.13.009
Fan GS, Sun BG, Xu D, Teng C, Fu ZL, Du YH, Li XT (2018) Isolation and identification of high-yield ethyl acetate-producing yeast from Gujinggong Daqu and its fermentation characteristics. J Am Soc Brew Chem 76:117–124. https://doi.org/10.1080/03610470.2017.1396849
Fan GS, Yang SQ, Yan QJ, Yan Y, Jiang ZQ (2013) Optimization of xylanase production from Thermomyces lanuginosus CAU44 by solid-state fermentation. Sci Technol Food Ind 33:219–224. https://doi.org/10.13386/j.issn1002-0306.2012.06.037
Fan WL, Qian MC (2006) Characterization of aroma compounds of Chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. J Agr Food Chem 54:2695–2704. https://doi.org/10.1021/jf052635t
Grygier A, Majcher M, Myszka K (2015) Analysis of the ability to form 2-phenylethyl alcohol by Galactomyces geotrichum MK017. Zywnosc 22:74–83. https://doi.org/10.15193/zntj/2015/100/041
Hao RJ, Zhang QX, Yang WR, Wang J, Pan HT, Cheng TR (2014) Study on the difference in characteristic scent between Prunus mume and its interspecific hybrids. J Nucl Agric Sci 28:808–816. https://doi.org/10.11869/j.issn.100-8551.2014.05.0808
Hua DL, Lin S, Li YF, Chen H, Zhang ZB, Du Y, Zhang XH, Xu P (2010) Enhanced 2-phenylethanol production from L-phenylalanine via in situ product adsorption. Biocatal Biotransfor 28:259–266. https://doi.org/10.3109/10242422.2010.500724
Hua DL, Xu P (2011) Recent advances in biotechnological production of 2-phenylethanol. Biotechnol Adv 29:654–660. https://doi.org/10.1016/j.biotechadv.2011.05.001
Huang CJ, Lee SL, Chou CC (2000) Production and molar yield of 2-phenylethanol by Pichia fermentans L-5 as affected by some medium components. J Biosci Bioeng 90:142–147. https://doi.org/10.1263/jbb.90.142
Huang CJ, Lee SL, Chou CC (2001) Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions. Food Res Int 34:277–282. https://doi.org/10.1016/S0963-9969(00)00164-2
Huang XP, Huang GC, Liu L, Xiong DW, Zhang T (2015) The optimization of bioconversion conditions for the production of 2-phenylethanol with Saccharomyces cerevisiae SH003. Food Res Dev 36:154–158. https://doi.org/10.3969/j.issn.1005-6521.2015.22.040
Kernon J, Skelton L (1993) Current issues in European and US federal food regulations. Trends Food Sci Tech 4:203–209. https://doi.org/10.1016/0924-2244(93)90152-Z
Kim B, Cho BR, Hahn JS (2014) Metabolic engineering of Saccharomyces cerevisiae for the production of 2-Phenylethanol via Ehrlich pathway. Biotechnol Bioeng 111:115–124. https://doi.org/10.1002/bit.24993
Kirm I, Medina E, Rodriguez X, Cesteros Y, Salagre P, Sueiras JE (2005) Preparation of 2-phenylethanol by catalytic selective hydrogenation of styrene oxide using palladium catalysts. J Mol Catal A-Chem 239:215–221. https://doi.org/10.1016/j.molcata.2005.06.032
Lima LAD, Diniz RHS, Queiroz MVD, Fietto LG, Silveira WBD (2018) Screening of yeasts isolated from Brazilian environments for the 2-phenylethanol (2-PE) production. Biotechnol Bioproc E 23:326–332. https://doi.org/10.1007/s12257-018-0119-6
Lu XY, Wang YQ, Zong H, Ji H, Zhuge B, Dong ZL (2016) Bioconversion of L-phenylalanine to 2-phenylethanol by the novel stress-tolerant yeast Candida glycerinogenes WL2002-5. Bioengineered 7:418–423. https://doi.org/10.1080/21655979.2016.1171437
Martinez-Avila O, Sanchez A, Font X, Barrena R (2018) Bioprocesses for 2-phenylethanol and 2-phenylethyl acetate production: current state and perspectives. Appl Microbiol Biot 102:9991–10004. https://doi.org/10.1007/s00253-018-9384-8
Martinez-Avila O, Sanchez A, Font X, Barrena R (2019) Fed-batch and sequential-batch approaches to enhance the bioproduction of 2-phenylethanol and 2-phenethyl acetate in solid-state fermentation residue-based systems. J Agr Food Chem 67:3389–3399. https://doi.org/10.1021/acs.jafc.9b00524
McGinty D, Letizia CS, Api AM (2012) Fragrance material review on phenethyl butyrate. Food Chem Toxicol 502:S398–S401. https://doi.org/10.1016/j.fct.2012.02.061
Mei JF, Min H, Lue ZM (2009) Enhanced biotransformation of L-phenylalanine to 2-phenylethanol using an in situ product adsorption technique. Process Biochem 44:886–890. https://doi.org/10.1016/j.procbio.2009.04.012
Mierzejewska J, Tymoszewska A, Chreptowicz K, Krol K (2017) Mating of 2 laboratory Saccharomyces cerevisiae strains resulted in enhanced production of 2-phenylethanol by biotransformation of l-phenylalanine. J Mol Microb Biotech 27:81–90. https://doi.org/10.1159/000455169
Nomura K, Ogura H, Imanishi Y (2001) Direct synthesis of 2-phenylethanol by hydrogenation of methyl phenylacetate using homogeneous ruthenium-phosphine catalysis under low hydrogen pressure. J Mol Catal A-Chem 166:345–349. https://doi.org/10.1016/S1381-1169(00)00476-3
Okuniewska P, Domanska U, Wieckowski M, Mierzejewska J (2017) Recovery of 2-phenylethanol from aqueous solutions of biosynthesis using ionic liquids. Sep Purif Technol 188:530–538. https://doi.org/10.1016/j.seppur.2017.07.071
Sendovski M, Nir N, Fishman A (2010) Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system. J Agr Food Chem 58:2260–2265. https://doi.org/10.1021/jf903879x
Seo WT, Ahn KC (2003) Production of phenylethanol from l-phenylalanine by Candida sp S-8. Food Sci Biotechnol 12:644–648
Shi WK, Wang J, Chen FS, Zhang XY (2019) Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae. LWT Food Sci Technol 116:108477. https://doi.org/10.1016/j.lwt.2019.108477
Shu CH, Chen YJ, Nirwana WOC, Cahyani C (2018) Enhanced bioconversion of l-phenylalanine into 2-phenylethanol via an oxygen control strategy and in situ product recovery. J Chem Technol Biot 93:3035–3043. https://doi.org/10.1002/jctb.5662
Smith J, Dransfield J (1991) European and US federal food regulations: current issues. Trends Food Sci Tech 2:236–240. https://doi.org/10.1016/0924-2244(91)90703-L
Stark D, Munch T, Sonnleitner B, Marison IW, von Stockar U (2002) Extractive bioconversion of 2-phenylethanol from l-phenylalanine by Saccharomyces cerevisiae. Biotechnol Progr 18:514–523. https://doi.org/10.1021/bp020006n
Stark D, Zala D, Munch T, Sonnleitner B, Marison IW, von Stockar U (2003) Inhibition aspects of the bioconversion of l-phenylalanine to 2-phenylethanol by Saccharomyces cerevisiae. Enzyme Microb Tech 32:212–223. https://doi.org/10.1016/S0141-0229(02)00237-5
Suastegui M, Shao Z (2016) Yeast factories for the production of aromatic compounds: from building blocks to plant secondary metabolites. J Ind Microbiol Biot 43:1611–1624. https://doi.org/10.1007/s10295-016-1824-9
Tian X, Ye R, Wang JW, Chen YF, Cai BG, Guan SM, Rong SF, Li QQ (2015) Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid. Electron J Biotechn 18:286–290. https://doi.org/10.1016/j.ejbt.2015.05.003
Wang DW, Ma YS, Li N, Jin FS (2016) Influence of aging time on aroma components and full-bodied flavor of fermented Lentinula edodes wine. Food Sci 37:80–85. https://doi.org/10.7506/spkx1002-6630-201614014
Wang H, Dong Q, Meng C, Shi XA, Guo Y (2011) A continuous and adsorptive bioprocess for efficient production of the natural aroma chemical 2-phenylethanol with yeast. Enzyme Microb Tech 48:404–407. https://doi.org/10.1016/j.enzmictec.2011.01.006
Wang L, Jiang W, Liu YM, Liu X, Wang DL, Song HL, Liu MY (2015) Analysis of aroma-active compounds in hop by GC–O–MS. Chin J Anal Lab 34:640–644. https://doi.org/10.13595/j.cnki.issn1000-0720.2015.0139
Xu D, Fan GS, Fu ZL, Ma C, Sun XT, Yang R, Sun BG, Li XT (2017) Screening of a high-yield beta-phenylethanol yeast and optimization of its cultural conditions. Sci Technol Food Ind 38:151–158. https://doi.org/10.13386/j.issn1002-0306.2017.05.020
Yadav GD, Lawate YS (2013) Hydrogenation of styrene oxide to 2-Phenyl ethanol over polyurea microencapsulated mono- and bimetallic nanocatalysts: sctivity, selectivity, and kinetic modeling. Ind Eng Chem Res 52:4027–4039. https://doi.org/10.1021/ie302587j
Zhao CQ, Yan XL, Yang ST, Chen FF (2017) Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol. Lwt-Food Sci Technol 77:60–66. https://doi.org/10.1016/j.lwt.2016.11.035
Zhao DR, Zhang LM, Zhang FG, Sun JY, Sun XT, Huang MQ, Zheng FP, Sun BG (2016) Analysis of sulfur-containing compounds in sesame-flavor Chinese liquor by solid phase microextraction and liquid-liquid extraction coupled with GC–MS. Food Sci 37:99–106. https://doi.org/10.7506/spkx1002-6630-201622014
Zhou WJ, Wang P, Zhan P, Tian HL (2017) Screening and identification of flavor characteristics of three pear wines based on odor activity value using partial least squares regression. Food Sci 38:138–143. https://doi.org/10.7506/spkx1002-6630-201714021
Zhou WJ, Zhang F, Wang P, Zhan P, Tian HL (2018) GC-MS/GC-O combined with chemometrics for the screening and identification of aroma characteristics of Korla pear wine. Food Sci 39:222–227. https://doi.org/10.7506/spkx1002-6630-201810034
Acknowledgements
We thank Andrew Dingley for insightful discussions and providing language help. This research was supported by the National Natural Science Foundation of China (No. 31701592, 31830069, and 31671798), General Project of Scientific Research Program of Beijing Municipal Education Commission (grant number KM201910011006/PXM2019_014213_000007) and Quality Construction of Talents Training/First-class Speciality Construction/Food Science and Engineering (PXM2019_014213_000010).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no competing financial interest.
Ethical statement
This article does not contain any studies with human participants or animals performed by any of the authors.
Rights and permissions
About this article
Cite this article
Fan, G., Cheng, L., Fu, Z. et al. Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production conditions. 3 Biotech 10, 275 (2020). https://doi.org/10.1007/s13205-020-02267-5
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s13205-020-02267-5