Yeast Fermentation on Agro-industrial Waste for Sustainable Biosynthesis of 2-Phenyl-Ethanol

Abstract

The aromatic alcohol 2-phenylethanol (2-PE) has a very high market demand because of its pleasant rosy scent. Consumers and safety regulations tend to favor natural methods of production over synthetic ones for this valuable compound because it is used in food, cosmetics, and pharmaceuticals. Natural 2-PE can be produced either through biotechnological or floral-based methods, such as the extraction of essential oils from roses, hyacinths, and jasmine. The inability to meet the high market demand and the high selling price are actually results of the rarity of natural 2-PE in flowers. Therefore, a biotechnological approach must be developed as a better option to the traditional industrial one that is more effective, affordable, and environmentally friendly. The most promising approach involves microbial fermentation, especially when yeasts are used. Using L-Phe as a precursor, many yeasts can synthesize 2-PE. The distinctive nutritional value of some agro-industrial waste and by-products makes them suitable media for microbial growth, including the production of 2-PE through yeast fermentation. This review provides an overview of the biotechnological production of 2-PE using a variety of yeasts to ferment synthetic media, byproducts, and waste from the agro-industrial sector.