The green synthesis of the flavor esters, -propyl acetate, isobutyl acetate and isoamyl acetate had the advantages over the chemical synthesis. The esterase from could transform -propanol, isobutanol and isoamyl alcohol into -propyl acetate, isobutyl acetate and isoamyl acetate, respectively. The esterase was expressed in . At 30 °C for 1 d, the concentration of -propyl acetate, isobutyl acetate and isoamyl acetate synthesized by the esterase expressed in was 24.6 mg/100 mL, 8.3 mg/100 mL, 5.6 mg/100 mL, respectively. Expression of the esterase has a practical significance for flavor ester synthesis by green biochemical process.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7105524 | PMC |
| http://dx.doi.org/10.1007/s12088-020-00856-9 | DOI Listing |
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