Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase

Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase

Fatty acid ethyl esters are important flavor chemicals in strong-flavor Baijiu. Monascus purpureus YJX-8 is recognized as an important microorganism for ester synthesis in the fermentation process. Enzyme LIP05 from YJX-8 can efficiently catalyze the synthesis of fatty acid ethyl esters under aqueou...

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Bibliographic Details
Main Authors: Jingrong Zhao, Youqiang Xu, Hongyun Lu, Dong Zhao, Jia Zheng, Mengwei Lin, Xin Liang, Ze Ding, Wenqi Dong, Maochen Yang, Weiwei Li, Chengnan Zhang, Baoguo Sun, Xiuting Li
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-01-01
Series:Frontiers in Microbiology
Subjects:
strong-flavor Baijiu
fatty acid ethyl ester
enzymatic esterification
aqueous phase
molecular mechanism
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1107104/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.1107104/full

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