Potential production of 2-phenylethanol and 2-phenylethylacetate by non- Saccharomyces yeasts from Agave durangensis

摘要: The participation of non-Saccharomyces yeasts in fermentation processes is great importance due to their the formation esters and superior alcohols, which confer characteristic aromas beverages such as wine mescal. aim this study was identify evaluate potential aroma production yeast native Agave by mescal Durango, Mexico. Isolated were molecularly identified 5.8s ribosomal gene; carried out fermentations with addition l-phenylalanine evaluated after 24 h fermentation. Extraction quantification aromatic compounds headspace solid-phase micro-extraction (HS-SPME) gas chromatograph mass spectrometry (GC-MS). isolated could be classified into six different genera Saccharomyces cerevisiae, Clavispora lusitaniae, Torulaspora delbrueckii, Kluyveromyces dobzhanskii, marxianus, sp. All probed strains presented a (ethyl acetate, isoamyl alcohol, benzaldehyde, 2-phenylethyl butyrate, phenylethyl propionate), particularly 2-phenylethanol 2-phenylethylacetate; levels found marxianus ITD0211 have highest 2-phenylethylacetate at 203 mg/L ITD0090 1024 mg/L. Non-Saccharomyces from Durango; genus most predominant. For aromas, highlighting two produces competitive quantities biotechnological interest 2-phenylethylacetate, without resorting genetic modification or optimization culture medium.