酵母のカプロン酸エチル合成および分解活性 : 清酒に関する酵素の研究 (第5報)

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It has been believed that in sake ethyl caproate is one of the main component of ginjo-flavour. There have been no reports about the synthesis and hydrolysis of ethyl caproate. We have studied the activity of sake yeast in the synthesis and hydrolysis of ethyl caproate. The results obtained are as follows : 1) The esterase of Saccharomyces cerevisiae on ethyl caproate synthesis was separated into three fractions (S-I, II, III) by Sepharose 6B gel filtration. 2) The esterase fraction of ethyl caproate synthesis (S-II, III) did not hydrolyze p-nitrophenyl acetatte, so it was impossible to examine the esterase activity by this method. The esterase activity of ethyl caproate synthesis and hydrolysis must be measured by gas chromatography.3) The optimum pH of the esterase of ethyl caproate synthesis was 5.0,and that of ethyl caproate hydrolysis was 10.0. 4) The optimum pH of alcohol acyltransferase was 8.0. 5) There were differences in the localization of esterase and alcohol acyltransferase in the cells. Therefore, there are two pathways to the formation of ethyl caproate through esterase and through alcohol acyltransferase.6) The esterase fraction S-II was stabilized by ammonium sulfate.
社団法人日本生物工学会の論文
1986-05-25