| dc.description.abstract | 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. | en_US |