Zhang, Boqin published the artcileSynergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae, Related Products of esters-buliding-blocks, the main research area is phenylethyl acetate fermentation Hanseniaspora vineae Saccharomyces cerevisiae.
2-Phenylethyl acetate (2-PEA) is a desired aroma compound in wine due to its honey- and flowery-like characteristics. The effects of adding L-phenylalanine (Phe) during 2-PEA production were investigated in the co-fermentation of Hanseniaspora vineae (HV6) and Saccharomyces cerevisiae BDX. BDX and HV6 strains overproduced 2-phenylethyl alc. (2-PE) and 2-PEA, resp. The co-fermentation of BDX and HV6 achieved a 14.9 fold increase in 2-PEA odor activity value (OAV) but a 42.0% reduction of 2-PE OAV compared to BDX fermentation; the 2-PEA concentration was significantly higher than the sum of BDX and HV6 pure fermentations This suggests that BDX and HV6 have synergistic effects on 2-PEA formation in mixed culture. Adding 151.6 mg/L Phe enhanced the OAV of 2-PEA by 52.8% compared to the control. The combination of Phe addition with the co-fermentation of S. cerevisiae and H. vineae is a potential way to increase 2-PEA production and improve wine aromatic quality.
Process Biochemistry (Oxford, United Kingdom) published new progress about Fermentation. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.
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