Author： Lomascolo Anne Lesage-Meessen Laurence Haon Mireille Navarro David Antona Claudine Faulds Craig Marcel Asther
Publisher： Springer Publishing Company
ISSN： 0959-3993
Source： World Journal of Microbiology and Biotechnology, Vol.17, Iss.1, 2001-02, pp. : 99-102
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Abstract
Aspergillus niger was explored, for the first time, for the production of 2-phenylethanol (a rose-like aroma) using L-phenylalanine as precursor. Among the strains screened, A. niger CMICC 298302 was shown to produce, in a culture medium containing 6 g L-phenylalanine l−1 and 60 g glucose l−1, 1375 mg 2-phenylethanol l−1 with a productivity of 153 mg l−1 day−1 and a molar yield of 74%. 2-Phenylethanol concentrations of 1 to 2 g l−1 led to a two-fold and ten-fold decrease, respectively, in the mycelial radial growth rate. However, 2-phenylethanol was synthesized as the sole aromatic product and accumulated in the culture broth.
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