Purification and Properties of Extracellular Esterases of Aspergillus oryzae which synthesize Ethyl Caproate

Purification and Properties of Extracellular Esterases of Aspergillus oryzae which synthesize Ethyl Caproate

Ethyl caproate, one of the major flavor compounds deciding the quality of sake (Japanese wine), is produced during the brewing by the action of alcohol acyltransferase and esterases of sake yeast and koji mold. Extracellular esterases of Aspergillus oryzae required for ethyl caproate synthesis were...

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Bibliographic Details
Published in:Journal of microbiology and biotechnology Vol. 5; no. 5; pp. 274 - 279
Main Authors: Lee, Jong-Hoon, Sato, Toshitsugu, Kawai, Yuri, Enei, Hitoshi
Format: Journal Article
Language:Korean
Published: 1995
Subjects:
ethyl caproate
Aspergillus oryzae
extracellular esterase
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Summary:Ethyl caproate, one of the major flavor compounds deciding the quality of sake (Japanese wine), is produced during the brewing by the action of alcohol acyltransferase and esterases of sake yeast and koji mold. Extracellular esterases of Aspergillus oryzae required for ethyl caproate synthesis were purified partially. The enzymes had different optimum pH and affinity toward substrates. Substrate preferences and inhibition features showed the three enzymes to be B-type esterases or carboxylesterases (EC 3.1.1.1).
Bibliography:KISTI1.1003/JNL.JAKO199511922233936
ISSN:1017-7825
1738-8872