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Method for preparing natural 2-benzyl carbinol

A phenylethanol and natural technology, applied in the field of biotransformation to produce natural 2-phenylethanol, can solve the problems that hinder the industrial application of 2-phenylethanol, toxicity, limit the concentration of 2-phenylethanol conversion and synthesis, and achieve large-scale industrial application , Short production cycle, less environmental pollution

Inactive Publication Date: 2008-04-09
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Because the product 2-phenylethanol has certain toxicity to yeast cells as a catalyst, cell growth is inhibited after 2-phenylethanol reaches a certain concentration in the conversion reaction system, thereby limiting the conversion and synthesis concentration of 2-phenylethanol, which seriously hinders Industrial application of biotransformation method to synthesize 2-phenylethanol

Method used

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  • Method for preparing natural 2-benzyl carbinol
  • Method for preparing natural 2-benzyl carbinol
  • Method for preparing natural 2-benzyl carbinol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The culture medium formula of the present embodiment is:

[0036] Slant medium: glucose 10g / L, peptone 5g / L, yeast extract powder 3g / L, agar 15g / L, solvent is water, pH is natural, sterilized by high pressure steam at 121°C for 20min.

[0037] Seed medium: glucose 20g / L, peptone 10g / L, yeast extract powder 5g / L, solvent is water, pH is natural, sterilized by high pressure steam at 121°C for 20min.

[0038] Transformation medium: sucrose 100g / L, yeast extract powder 5g / L, KH 2 PO 4 7.5g / L, K 2 HPO 4 ·3H 2 O 12.6g / L, MgSO 4 ·7H 2 O 0.5g / L, the solvent is water, the pH is natural, and sterilized by high-pressure steam at 121°C for 20min.

[0039] First pick a ring full of cells from the slant strain of Saccharomyces cerevisiae preserved in the refrigerator, inoculate it in a fresh slant medium, and culture the slant surface in a biochemical incubator at 25°C for 36 hours to obtain an activated slant surface of Saccharomyces cerevisiae strain. Pick 2 rings of bacte...

Embodiment 2

[0045] The culture medium formula of the present embodiment is:

[0046] Slant medium: glucose 20g / L, peptone 10g / L, yeast extract powder 5g / L, agar 20g / L, solvent is water, pH is natural, sterilized by high pressure steam at 121℃ for 20min.

[0047] Seed medium: glucose 40g / L, peptone 20g / L, yeast extract powder 10g / L, solvent is water, pH is natural, sterilized by high pressure steam at 121°C for 20min.

[0048] Transformation medium: sucrose 20g / L, yeast extract powder 6.0g / L, KH 2 PO 4 7.5g / L, K 2 HPO 4 ·3H 2 O 12.6g / L, MgSO 4 ·7H 2 O 0.5g / L, the solvent is water, the pH is natural, and sterilized by high-pressure steam at 121°C for 20min.

[0049] First pick a ring full of cells from the Saccharomyces cerevisiae slant strain stored in the refrigerator, inoculate it in a fresh slant medium, and culture the slant surface in a biochemical incubator at 30°C for 24 hours to obtain an activated Saccharomyces cerevisiae strain slant. Pick 2 rings of bacteria from the ac...

Embodiment 3

[0054] The culture medium formula of the present embodiment is:

[0055] Slant medium: glucose 10g / L, peptone 5g / L, yeast extract powder 3g / L, agar 15g / L, solvent is water, pH is natural, sterilized by high pressure steam at 121°C for 20min.

[0056] Seed medium: glucose 20g / L, peptone 10g / L, yeast extract powder 5g / L, solvent is water, pH is natural, primary seed medium and secondary seed medium have the same composition, sterilized by high pressure steam at 121°C for 20min.

[0057] The composition of the transformation medium is: sucrose 120g / L, yeast extract powder 6.0g / L, KH 2 PO 4 7.5g / L, K 2 HPO 4 ·3H 2 O12.6g / L, MgSO 4 ·7H 2 O 0.5g / L, the solvent is water, the pH is natural, and sterilized by high-pressure steam at 121°C for 30min.

[0058] Pick a ring full of cells from the slant strain of Saccharomyces cerevisiae stored in the refrigerator, inoculate it in a fresh slant medium, and culture the slant in a biochemical incubator at 30°C for 24 hours to obtain an...

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Abstract

The invention relates to a method for producing natural 2-benzene alcohol. The method takes saccharomyces cerevisiae as biocatalyst, inoculates in a converting medium, uses L-phe-phenylalanine gained by an enzyme catalysis method or a microorganism fermentation method as substrate, vibrates by a swing bed or aeration-agitates under the condition of organic solvent and 25 to 30 DEG C for 18 to 24h, the output of converting liquid aftertreatment is natural 2-benzene alcohol. The concentration of L-phe-phenylalanine is 10 to 20g / L in aqueous phase and the organic solvent is oleinic acid or polypropylene. The invention catenates converting, synthesis and extract, abstraction of 2-benzene alcohol, thus being suitable for large scale industrialized application. The product 2-benzene alcohol has pure smell and belongs to natural product. The process of production has the advantages of short cycle, high transformation efficiency and low environmental pollution, etc.

Description

technical field [0001] The invention relates to a method for producing natural 2-phenylethanol by a microbial conversion method, in particular to a method using Saccharomyces cerevisiae as a complete cell catalyst and using L-phenylalanine produced by an enzyme catalysis method or a microbial fermentation method as a substrate , a method for the production of natural 2-phenylethanol by in-situ product separation biotransformation using a two-phase system of organic solvent / water. technical background [0002] 2-phenylethanol (2-phenylethanol, 2-PE) is an aromatic alcohol with a soft and delicate rose smell. Many plants in nature are fragrant and pleasant due to the presence of 2-phenylethanol, such as rose, jasmine, yellow orchid and lily. . The aroma of 2-phenylethyl alcohol is very popular, and it is the mainstream style of international flavors and fragrances. It is widely used in rose-type and other types of flavor formulas, and is widely used in the fields of food and ...

Claims

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Application Information

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IPC IPC(8): C12P7/22C12N1/16C12R1/865
Inventor 梅建凤陈虹应国清王鸿易喻陈建澍
Owner ZHEJIANG UNIV OF TECH
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