2-苯乙醇是一種具有玫瑰氣味的芳香醇類化合物，是食品工業中最常用的香精之一，它也是化妝品和香水行業中的常用香料，因此苯乙醇具有很大的工業價值。苯乙醇可以從天然和化學合成來源獲得，苯乙醇天然存在於幾種花草的精油中，如茉莉、百合、水仙和風信子。然而，在工業上，天然香料主要是從玫瑰花瓣中提取的，由於其稀有性，其商業價格很高：天然苯乙醇比化學生產的香料貴約250倍。但由於擔心化學合成中可能在苯乙醇發現有毒性的副產物，因此利用微生物合成苯乙醇是近期的趨勢。 利用微生物發酵法，依循Ehrlich pathway的生成途徑可以透過Saccharomyces cerevisiae將苯丙胺酸轉化成苯乙醇，但在發酵過程中，面臨最大的限制為產物的抑制效應，會對細胞產生毒性的影響。並且在微生物發酵中，不同的培養基成分亦會影響微生物的生物和發酵狀態，因此本研究主要探討不同培養基與營養源對於Saccharomyces cerevisiae的生長及生產苯乙醇之影響，目的是為了找到更適合的培養基成分、濃度、和發酵條件，使得生產苯乙醇有最大的效率及產率。 ;2-phenylethanol is an aromatic compound with a rose-like odor. It is one of the most commonly used flavors in the food industries. It is also the most used flavors in the cosmetics and perfume industries. Thus, 2-phenylethanol is of great industrial interest. 2-phenylethanol can be obtained from natural and synthetic sources. 2-phenylethanol is naturally found in the essential oil of several flowers and plants, such as jasmine, lily, narcissus, and hyacinth. However, natural fragrances are mainly extracted from rose petals industrially, and their commercial price is high due to their rarity: natural 2-phenylethanol is about 250 times more expensive than chemically produced fragrances. However, the use of microorganisms to synthesize 2-phenylethanol is a recent trend due to concerns that toxic by-products may be found in phenylethyl alcohol during chemical synthesis. Using the microbial fermentation method, following the production pathway, Ehrlich pathway, phenylalanine can be converted into 2-phenylethanol through Saccharomyces cerevisiae fermentation, but during the fermentation process, the biggest limitation is the inhibitory effect of the product, which will have a toxic effect on cells. And in microbial fermentation, different medium components will also affect the biological and fermentation state of microorganisms. In this work, the main purpose is to find the optimal culture medium and production conditions to maximize the yield of 2-phenylethanol.
