Fabre C E, Blanc P J, Goma G
SAF-ISIS, Filiale du Groupe LESAFFRE, Z. A. 40140 Soustons, France.
Biotechnol Prog. 1998 Mar-Apr;14(2):270-4. doi: 10.1021/bp9701022.
Among the numerous yeasts able to produce flavor compounds, several strains of Kluyveromyces species are known for the synthesis of large amounts of aromatic compounds. In particular, the accumulation of 2-phenylethyl alcohol in liquid cultures of Kluyveromyces marxianus was observed after incubation on a semisynthetic medium at 30 degrees C, 125 rpm. Changes in the carbon sources led to a significant modification of the amount of this aromatic compound; moreover, the variations in the level of DL-phenylalanine and the exclusive use of a precursor isomer (L) also affected the synthesis of 2-phenylethyl alcohol. Finally, this study revealed the growth inhibition of K. marxianus when the concentration of 2-phenylethyl alcohol reached a critical value near 1.4 g/L; the use of an exponential model allowed the inhibition constant ki to be determined (ki = 0.35 g/L).
在众多能够产生风味化合物的酵母中，克鲁维酵母属的几个菌株以合成大量芳香化合物而闻名。特别是，在30℃、125转/分钟的半合成培养基上培养后，在马克斯克鲁维酵母的液体培养物中观察到了2-苯乙醇的积累。碳源的变化导致这种芳香化合物的量发生显著改变；此外，DL-苯丙氨酸水平的变化以及前体异构体（L）的单独使用也影响了2-苯乙醇的合成。最后，这项研究揭示了当2-苯乙醇浓度达到接近1.4 g/L的临界值时，马克斯克鲁维酵母的生长受到抑制；使用指数模型可以确定抑制常数ki（ki = 0.35 g/L）。
