Use of acid whey for the sustainable production of rose aroma (2-phenylethanol) with Kluyveromyces marxianus.

The objective was to assess the production of scent of roses (2-phenylethanol) by Kluyveromyces marxianususing a substrate acid whey cheese producer in the State of Hidalgo, Mexico. The identification and quantification of 2-phenylethanol was performed by gas chromatography. Experimental data were adjusted in mathematical models Gompertz,Richards. Logistic and Monod. The data were analyzed using an analysis of variance of a single via. K. marxianus wascapable of producing 202 mg L-1(96 h) of 2-phenylethanol, product formation rate (rp) of 0.05 g L-1h-1(R2 0.99). Thesubstrate consumption rate (-rs) of 0.16 g L-1h-1(R2 0.99) and consumption of lactose was 86% (24 h).