Abstract:
:Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcriptome sequencing, gene library construction, and enzyme engineering to discover a novel catalyst from M. purpureus (isolated from Baijiu fermentation starter). Enzyme LIP05, belonging to the α/β hydrolase family, was identified to synthesize short-chain fatty acid esters under aqueous phase. After deleting the lid domain of LIP05, the synthesis of ethyl pentanoate, ethyl hexanoate, ethyl octanoate, or ethyl decanoate was achieved. Ethyl octanoate with the highest conversion ratio of 93.7% was obtained with the assistance of ultrasound. The study reveals the molecular basis for synthesizing short-chain fatty acid esters by M. purpureus and will promote the application of the species or the enzyme in food industry.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xu Y,Wang X,Liu X,Li X,Zhang C,Li W,Sun X,Wang W,Sun Bdoi
10.1016/j.foodchem.2020.128025subject
Has Abstractpub_date
2021-02-15 00:00:00pages
128025eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31887-2journal_volume
338pub_type
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