Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products.

Abstract

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… (More)
DOI: 10.1016/j.ijfoodmicro.2014.03.029

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