Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Culture Conditions for Phenylethyl Alcohol Production by Pichia anomala SKM-T Using Response Surface Methodology

  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation) ;
  • Sung, Chang-Keun (Department of Food Science and Biotechnology, Chungnam National University)
  • Published : 2007.02.28
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Abstract

Optimization of the fermentation medium for phenylethyl alcohol (PEA) production by Pichia anomala SKM-T was performed. The carbon source (glucose), nitrogen source (L-phenylalanine), and initial pH value were independent variables of the optimized medium. The central composite rotatable design was used for the experimental design and the analysis of the results. The optimum medium composition for the maximal production (621.27 mg/L) of PEA was found to be an initial pH of 5.03, and concentrations of L-phenylalanine at 6.53 and glucose at 6.11 g/L (w/v). This experimental finding is in close agreement with the model prediction (702.79 mg/L; desirability 0.884) with an 11.6% difference.

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References

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