Medium optimization for the production of the aroma compound 2-phenylethanol using a genetic algorithm

作     者：Etschmann, MMW Sell, D Schrader, J 

作者机构：Karl Winnacker Inst Biochem Engn Grp DECHEMA EV D-60061 Frankfurt Germany 

出 版 物：《JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC》 (分子催化杂志，B辑：酶催化)

年 卷 期：2004年第29卷第1-6期

页      面：187-193页

核心收录：

学科分类：0710[理学-生物学] 081704[工学-应用化学] 07[理学] 070304[理学-物理化学(含∶化学物理)] 08[工学] 0817[工学-化学工程与技术] 0703[理学-化学] 

主　　题：2-phenylethanol genetic algorithm yeast flavor fragrance Kluyveromyces 

摘      要：Using a genetic algorithm, 13 medium constituents and the temperature were varied to improve the bioconversion of L-phenylalanine (L-phe) to 2-pherylethanol (2-PE) with Kluyveromyces marxianus CBS 600. Within four generations plus an additional temperature screening, corresponding to 98 parallel experiments altogether, a maximum 2-PE concentration of 5.6 g/l, equivalent to an increase of 87% compared to the non-optimized medium was obtained. The vitamin content of the medium had to be raised significantly. (C) 2004 Elsevier B.V. All rights reserved.