Departamento de Genética, Facultad de Biología, Universidad de Sevilla, Apartado 1095, E-41080, Sevilla, Spain.
Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa-CSIC, Avenida de Padre García Tejero 4, E-41012, Sevilla, Spain.
Int J Food Microbiol. 2014 Jun 16;180:7-12. doi: 10.1016/j.ijfoodmicro.2014.03.029. Epub 2014 Apr 4.
2-Phenylethanol (PEA), an important alcohol derived from phenylalanine, is involved in aroma and flavour of bakers' products. Four spontaneous mutants of an industrial bakers' yeast, V1 strain, were isolated for their resistance to p-fluoro-DL-phenylalanine (PFP), a toxic analogue of L-phenylalanine. Mutants overproduced this amino acid and showed variations in their internal pool for several other amino acids. Moreover, a rise in PEA production after growth in industrial medium (MAB) was observed in three of the mutants, although their growth and fermentative capacities were slightly impaired. However, concentration of PEA remained higher during dough fermentation and also after baking, thus improving taste and aroma in bread.
2-苯乙醇（PEA）是一种重要的醇类物质，来源于苯丙氨酸，参与烘焙产品的香气和味道形成。为了对抗 L-苯丙氨酸的毒性类似物对-氟-DL-苯丙氨酸（PFP），从工业面包酵母 V1 菌株中分离出四个自发突变体，它们对 PFP 具有抗性。突变体过量生产这种氨基酸，并显示出其他几种氨基酸内部池的变化。此外，在三种突变体中，在工业培养基（MAB）中生长后观察到 PEA 产量增加，尽管它们的生长和发酵能力略有受损。然而，在面团发酵过程中和烘焙后，PEA 的浓度仍然较高，从而改善了面包的口感和香气。
