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Temperature control and in situ product recovery strategies to enhance the bioconversion of L‐phenylalanine into 2‐phenylethanol
Journal of Chemical Technology and Biotechnology ( IF 3.4 ) Pub Date : 2020-10-23 , DOI: 10.1002/jctb.6598
Chin‐Hang Shu, Siao‐Syuan Jhou, Wa OC Nirwana

2‐Phenylethanol (PEA) is an important aromatic compound produced mainly by chemical synthesis. PEA production by biotechnological approach has gained popularity in recent years. However, biological synthesis of PEA is limited by microorganisms and product inhibition. The influence of culture temperature on the bioconversion of L‐phenylalanine (L‐Phe) into PEA is investigated in this study. A novel strategy to enhance PEA using two‐stage fermentation with in situ product recovery also is proposed.

中文翻译:

温度控制和原位产物回收策略可增强L-苯丙氨酸向2-苯乙醇的生物转化

2-苯基乙醇(PEA)是一种重要的芳香族化合物,主要通过化学合成生产。近年来,通过生物技术方法生产的PEA受到欢迎。然而,PEA的生物合成受到微生物和产物抑制的限制。在这项研究中,研究了培养温度对L-苯丙氨酸(L-Phe)向PEA的生物转化的影响。还提出了一种采用两步发酵和原位产物回收来增强PEA的新策略。
更新日期:2020-10-23
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