摘要
2-苯乙醇是一种具有玫瑰香味的芳香族醇,被广泛应用于食品、日化和医药等领域中。该研究利用从发酵酱醪中筛选出的一株野生型生香酵母-贝酵母,通过生物转化方法探索了该生香酵母合成2-苯乙醇的能力。通过优化反应体系中葡萄糖、底物L-苯丙氨酸、无氨基酵母氮源及其他无机盐等成分构建生物转化体系,建立了适用于该生香酵母生产2-苯乙醇的转化方法。实验结果显示,该生香酵母转化48 h后2-苯乙醇的产量最高,为2.89 g/L。在此基础上,进一步优化了转化体系中碳源、氨基受体α-酮戊二酸和离子混合营养液的浓度,2-苯乙醇的浓度提高了67%。最后,通过优化转化体系的pH、温度和溶氧等条件使得2-苯乙醇的质量浓度达到了6.05 g/L,较初始转化条件提高了109%。该方法所获2-苯乙醇不仅具有天然产物的属性和安全性,且其产量和转化率高,工艺也具有周期短和成本低的特点,具有很好的应用前景。
As a rose-scented aromatic alcohol,2-phenylethanol has been widely used in the fields of food,daily chemicals,and medicine.In this study,a wild-type aroma-producing yeast(Saccharomyces bayanus)selected from fermented sauce mash was utilized to explore its ability to produce 2-phenylethanol through biotransformation methods.A biotransformation method suitable for producing 2-phenylethanol by S.bayanus was established by optimizing the ingredients of glucose,substrate L-phenylalanine,yeast nitrogen base,and other inorganic salts in the reaction system.It was shown that the highest titer of 2-phenylethanol was obtained after 48 h of transformation.On this basis,by further optimizing the concentrations of carbon source,amino acceptor ofα-ketoglutaric acid as well as the mixed ionic nutrient solution,the titer of 2-phenylethanol was reached to 4.83 g/L,an increase of 67.13%compared to that of the initial conversion conditions.Finally,by optimizing the pH,temperature,and dissolved oxygen of the conversion system,the concentration of 2-phenylethanol reached 6.05 g/L,an increase of 109.34%compared to that of the initial conversion conditions.The 2-phenylethanol obtained by this method not only has good properties and the safety of natural products,but also has a high yield and conversion rate.In addition,the process also has the characteristics of short cycle and low cost.Therefore,this biological transformation method has good application prospects.
作者
王晴
毛银
赵运英
邓禹
WANG Qing;MAO Yin;ZHAO Yunying;DENG Yu(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
北大核心
2025年第5期22-28,共7页
Food and Fermentation Industries
基金
国家重点研发计划项目(2022YFA0911800)
国家自然科学基金项目(22377039)
江苏省自然科学基金项目(BK20220089)。
关键词
生香酵母
生物转化
2-苯乙醇
L-苯丙氨酸
Saccharomyces bayanus
biotransformation method
2-phenylethanol
L-phenylalanine
作者简介
第一作者:王晴,硕士研究生;通信作者:赵运英,副教授,E-mail:yunyingzhao@jiangnan.edu.cn;通信作者:邓禹,教授,E-mail:dengyu@jiangnan.edu.cn。
