Ester Formation by Alcohol Acetyltransferase from Brewers’ Yeast
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Alcohol acetyltransferase responsible for the formation of acetate esters during beer fermentation was found to be localized at the cell membrane of brewers' yeast.This cell membrane-bound enzyme was purified 120-fold by solubilization with Triton X-100, gel filtration on a Sepharose 6B column and chromatography on a DEAE-Sephadex A-50 column.The enzyme was most active at 30°C at pH 7~8.It was least active against C3 alcohol among Cx ~C6 alcohols, and slightly more active against straight-chain alcohols than against branched-chain alcohols with the same carbon number.The enzyme was strongly inhibited
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Ester appearance in fermented beverages is due to yeast activity.
“Their appearance is due to yeast activity (60,130).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [130]
The most common esters are acetates formed from acetyl-coenzyme A and an alcohol, most frequently ethanol, by the action of alcohol acyltransferases.
“The most common of those esters are the acetates formed from acetyl-coenzyme A and an alcohol, most frequently ethanol, by the action of alcohol• acyltransferases (130, 131, 132).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [130]
Acetate esters come from esterification of alcohols with acetyl-coenzyme A.
“For example, acetate esters come from esterification of alcohols with acetyl-coenzyme A ( 130).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [130]
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References 1 · Cited by 176
- Authors
- Yoshioka, K., & Hashimoto, N.
- Affiliations
- Kirin (Japan) (JP)
- Venue
- Agricultural and Biological Chemistry
- Publisher
- Oxford University Press (OUP)
- Published
- 1981-10
- Volume
- 45
- Issue
- 10
- Pages
- 2183-2190
- ISSN
- 0002-1369 (ISSN-L)
- OpenAlex
- W2020813437
- Cited by
- 176
- References
- 1
- Citations by year
- 2026: 2 · 2025: 2 · 2023: 2 · 2022: 4 · 2021: 5 · 2020: 3 · 2019: 7 · 2018: 3 · 2017: 8 · 2016: 8 · 2015: 5 · 2014: 9 · 2013: 2 · 2012: 5
- FWCI
- 3.46
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Agricultural and Biological Chemistry (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- alcohol acetyltransferase, ester formation, acetate esters, beer fermentation, brewing yeast, enzyme purification, substrate specificity, branched alcohols, sulfhydryl reagents, enzyme inhibition
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