Producción Científica Profesorado

Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus



Gómez Aldapa, Carlos Alberto

2022

Alonso-Vargas, M.; Téllez-Jurado, A.; Gómez-Aldapa, C.A.; Ramírez-Vargas, M.d.R.; Conde-Báez, L.; Castro-Rosas, J.; Cadena-Ramírez, A. Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus. Fermentation 2022, 8, 39. https://doi.org/10.3390/fermentation8020039


Abstract


The growing demand for natural products benefits the development of bioprocesses to obtain value-added compounds using residues such as sweet whey, which is rich in lactose. The yeast Kluyveromyces marxianus can ferment sweet whey to obtain 2-phenylethanol (2-PhEtOH), which is a superior alcohol with a rose aroma. Such fermentation only requires the addition of L-phenylalanine (precursor) and (NH4)2SO4 (salt). Therefore, it was sought to improve the fermentation conditions to produce 2-PhEtOH, which, in turn, would achieve the maximum decrease in the Chemical Oxygen Demand (COD) of the fermentation medium. With the use of the Response Surface Methodology and the application of a Central Composite Design for optimization, two parameters were evaluated as a function of time: salt concentration and precursor. The experimental data were adjusted to a second order polynomial, identifying that the precursor concentration presents a statistically significant effect. The best conditions were: 4.50 g/L of precursor and 0.76 g/L of salt, with a maximum production of 1.2 g/L (2-PhEtOH) at 48 h and achieving a maximum percentage of COD removal of 76% at 96 h. Finally, the optimal conditions were experimentally validated, recommending the use of the model.



Producto de Investigación




Artículos relacionados

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES