LAUSR

This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in solid‐state fermentation using Kluyveromyces marxianus for bioflavor compounds production adopting response surface methodology. The major flavor compounds, 2‐phenylethanol (2‐PE) and 2‐phenylethyl acetate (2‐PEA) were quantified using gas chromatography–mass spectrometry with and without adding any supplements. Quantification of flavor compounds indicated that without adding any accessory in the substrate, the concentration of 2‐PE using SLP and SB was 0.15 ± 0.003 mg/g and 0.14 ± 0.002 mg/g, respectively. Whereas 2‐PEA concentration using SLP and SB was observed as 0.01 ± 0.008 mg/g and 0.02 ± 0.001 mg/g, respectively. The addition of l‐phenylalanine (l‐phe) in the substrates showed 30%–75% enhancement in the production of 2‐PE and 2‐PEA. The present study indicates that the K. marxianus is a potential microbial cell factory for the production of 2‐PE and 2‐PEA with the addition of synthetic l‐phe having a plethora of applications in food and pharmaceutical industries.