Yin, Hua published the artcileEnhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus, Related Products of esters-buliding-blocks, the main research area is Saccharomyces EEB1 ETR1 fatty acid ethyl ester beer flavor; Saccharomyces pastorianus; beer; ethanol O-acyltransferases; medium-chain fatty acid ethyl esters.
Esters are important flavor compounds in alc. beverages. Although they are present at trace levels, esters play a key role in the formation of flavors, especially fruity flavors, in beverages. Low ester contents result in bland beer and unpleasant flavor. In this study, three recombinant strains, ethanol O-acyltransferase encoding EEB1 overexpression strain (31194::EEB1), 2-enoyl thioester reductase encoding ETR1 overexpression strain (31194::ETR1), and EEB1-ETR1 co-overexpression strain (31194::EEB1::ETR1), were constructed. Et hexanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was 106% higher than that by the parental strain. Further, Et octanoate production by 31194::EEB1 and 31194::EEB1::ETR1 was enhanced by 47 and 41%, resp., compared with that of parental strain 31194. However, no difference was observed between 31194::ETR1 and the parental strain in terms of Et hexanoate and Et octanoate production This indicates that although EEB1 overexpression in Saccharomyces pastorianus enhanced Et hexanoate and Et octanoate production, ETR1 expression levels did not affect the extracellular concentrations of these esters.
Journal of Agricultural and Food Chemistry published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics