Papers by Keyword: Esterifying Synthetase

Abstract: The metabolites characteristics of a bacteria producing esterifying synthetase in different fermentation conditions were studied. A bacteria strain producing esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified by Biolog Microbes automated identification System. Fermentation conditions such as fermentation time, fermentation initial pH and fermentation temperature were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Geobacillus thermoglucosidasius. With the prolonging of fermentation time, methanol and various higher alcohols were gradually decreased and even disappeared, but the esters were gradually increased. With the rise of fermentation initial pH, the acids were decreased. When initial pH was 7.5, more esters were produced, but some metabolites were not changed with the initial pH of fermentation, such as acetic acid, acetaldehyde, 3-methyl butanol and 3-Hydroxy-2-butanone etc. With the increase of fermentation temperature, the alcohols and acids kinds increased. When the fermentation temperature was 35°C, the more esters were produced.

Abstract: The metabolies characterization of mold producing esterifying synthetase of different culture conditions were studied. A mold strain producing esterifying enzyme was isolated from Luzhou-flavor DaQu and it was identified by Biolog Microbes automated identification System. Culture conditions such as culture temperature, fermentation time and carbon source were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Aspergillus flavus. When the culture temperature increased, the molecular weight of its metabolites increased, the synthesis of high alcohol increased too, and their carbon chain lengthened gradually. When incubation time was prolonged, the varying law of the synthesis of its metabolites was alcohols-acid-ester, the metabolites with longer carbon chain produced earlier than the metabolites with shorter carbon chain. When the carbon source were starch, sucrose and bran, n-butyl alcohol and isoamyl alcohol were the common metabolites. When the carbon source was sucrose, most of the metabolites were alcohol and acid with shorter carbon chain. When the carbon source was starch, diethyl succinate was produced. When the carbon source was bran, the metabolites were less.