The chemical synthesis of the roselike aroma compound 2-phenylethanol is based on benzene or styrene. Yeasts can synthesize the higher alcohol from glucose and the amino acid phenylalanine. They don't even need to be genetically modified. As the product acts inhibiting on the metabolism on the yeasts, it needs to be removed continually from the process. The in-situ product removal technique needs to be compatible with yeast growth.
We have investigated:
Ein innovativer Beitrag für die Wirtschaft
|Prof. Dr. Jens Schrader|
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