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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Detalles Bibliográficos
Autores principales: Zhao, Jingrong, Xu, Youqiang, Lu, Hongyun, Zhao, Dong, Zheng, Jia, Lin, Mengwei, Liang, Xin, Ding, Ze, Dong, Wenqi, Yang, Maochen, Li, Weiwei, Zhang, Chengnan, Sun, Baoguo, Li, Xiuting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9877431/
https://www.ncbi.nlm.nih.gov/pubmed/36713181
http://dx.doi.org/10.3389/fmicb.2022.1107104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9877431/
https://www.ncbi.nlm.nih.gov/pubmed/36713181
http://dx.doi.org/10.3389/fmicb.2022.1107104

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