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.
CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS