Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate.
Appl Environ Microbiol
; 64(10): 4076-8, 1998 Oct.
Article
in En
| MEDLINE
| ID: mdl-9758847
ABSTRACT
Isoamyl acetate is synthesized from isoamyl alcohol and acetyl coenzyme A by alcohol acetyltransferase (AATFase) in Saccharomyces cerevisiae and is hydrolyzed by esterases at the same time. We hypothesized that the balance of both enzyme activities was important for optimum production of isoamyl acetate in sake brewing. To test this hypothesis, we constructed yeast strains with different numbers of copies of the AATFase gene (ATF1) and the isoamyl acetate-hydrolyzing esterase gene (IAH1) and used these strains in small-scale sake brewing. Fermentation profiles as well as components of the resulting sake were largely alike; however, the amount of isoamyl acetate in the sake increased with an increasing ratio of AATFase/Iah1p esterase activity. Therefore, we conclude that the balance of these two enzyme activities is important for isoamyl acetate accumulation in sake mash.
Full text:
1
Database:
MEDLINE
Main subject:
Saccharomyces cerevisiae
/
Acetyltransferases
/
Carboxylic Ester Hydrolases
/
Proteins
/
Pentanols
Language:
En
Year:
1998
Type:
Article