A unique yeast strain has demonstrated remarkable ability to produce valuable aromatic compounds without genetic modification. The discovery could revolutionize natural flavor production for food and beverage industries.
Breakthrough in Natural Aroma Production
Scientists have identified a yeast strain capable of producing significant quantities of valuable aromatic compounds without genetic engineering, according to recent research published in Scientific Reports. The study reveals that Kluyveromyces marxianus ITD0090 exhibits natural overproduction of 2-phenylethyl acetate (2-PEA) and 2-phenylethanol (2-PE) under nitrogen-limiting conditions, compounds highly valued for their rose-like aromas in food, beverage, and fragrance industries.