Saccharomyces cerevisiae highly producing C6-C10 ethyl esters and construction method and purpose of saccharomyces cerevisiae
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
- Publication Date
- 2020-02-18
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Abstract
Description
Technical field:
[0001] The invention belongs to the technical field of bioengineering and relates to the breeding of industrial microorganisms, in particular to a C6-C10 ethyl ester producing Saccharomyces cerevisiae and its construction method and application. Background technique:
[0002] Ester aroma substances are the main flavor substances in wine. The higher ester content not only endows it with an important ester aroma, but also can effectively expand and relax nerves and reduce the side effects caused by drinking. C6-C10 ethyl ester refers to ethyl caproate, ethyl caprylate and ethyl caprate. C6-C10 ethyl esters are the important aroma substances of all aroma-type Chinese liquors, especially the characteristic aroma substances of Luzhou-flavor liquors and wines. Ethyl caproate, ethyl caprylate, and ethyl caprate had pineapple, apple, and fatty acid odors, respectively. Because Saccharomyces cerevisiae lacks the corresponding acyl-CoA and lacks specific alcohol acy...