醪におけるカプロン酸エチル生成に対する酵母と麹菌の役割 : 清酒に関する酵母の研究(第7報)

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Sake yeast and koji have esterase and alcohol acyltransferase. We have studied the role of yeast and koji for the formation of ethyl caproate in moromi(unrefined sake).It became clear that sake yeast formed ethyl caproate in moromi and that koji did not esterize caproic acid and ethanol in moromi but was supplementary in the formation of ethyl caproate. Both yeast and koji hydrolyzed ethyl caproate.Added caproic acid was changed to ethyl caproate only by esterase, not by alcohol acyltransferase.In moromi the activities of esterase and alcohol acyltransferase on yeast were constant. When caproi acid was added to moromi at the early period or at the later period, ethyl caproate increaesd in proportion to the quantity of added caproic acid. Thereby, we found that the limiting factors in ethyl caproate formation were caproic acid or caproyl-CoA.
社団法人日本生物工学会の論文
1986-07-25