Enzymatic synthesis of banana flavour (isoamyl acetate) by Bacillus licheniformis S-86 esterase

Food Research International

Volumn 42, Issue 4, 2009, Pages 454-460

  Torres, Sebastián ^a   Baigorí, Mario D ^a   Swathy, S L ^b   Pandey, Ashok ^b   Castro, Guillermo R ^c,d  

^a PLANTA PILOTO DE PROCESOS INDUSTRIALES MICROBIOLÓGICOS PROIMI CONICET   (Argentina)

^b REGIONAL RESEARCH LABORATORY CSIR   (India)

^c INSTITUTO DE INVESTIGACIONES FISICOQUÍMICAS TEÓRICAS Y APLICADAS INIFTA   (Argentina)

^d Tufts University   (United States)

Author keywords

Bacillus licheniformis esterase; Characterization; Esterases; Isoamyl acetate; Transesterification

Indexed keywords

ACYL DONORS; ALKALINE PH; BACILLUS LICHENIFORMIS ESTERASE; CARBOXYLESTERASE; ENZYMATIC SYNTHESIS; ESTERASES; HIGH POTENTIALS; HIGH STABILITIES; ISOAMYL ACETATE; ISOAMYL ALCOHOLS; LOW TEMPERATURES; N HEXANES; NON-IONIC DETERGENTS; OPTIMAL ACTIVITIES; P-NITROPHENYL ACETATES; RESIDUAL ACTIVITIES; SERINE PROTEASE INHIBITORS; TEMPERATURE RANGES; TYPE II;

AMINO ACIDS; BACTERIOLOGY; DIFFUSERS (OPTICAL); ENZYMES; ESTERIFICATION; ESTERS; HEXANE; SOAPS (DETERGENTS);

ENZYME ACTIVITY;

BACILLUS LICHENIFORMIS;

EID: 64249118396     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.12.005     Document Type: Article

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