Application of Lipase Purified from &lt;i&gt;Aspergillus fumigatus&lt;/i&gt; in the Syntheses of Ethyl Acetate and Ethyl Lactate

Mehta, Akshita; Grover, Chetna; Bhardwaj, Kamal Kumar; Gupta, Reena

doi:10.5650/jos.ess19202

Cited by 15 publications

(5 citation statements)

References 27 publications

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“…The lactic acid concentration decreased from 7.15 ± 0.03g/100g to 6.33 ± 0.03g/100g dry weight during the aging stage. The esterification reaction occurred during the aging stage, which may be the reason for the decrease in the lactic acid concentration ( Mehta et al, 2020 ). The acetic acid content first increased and then decreased with fermentation duration, and reached 8.69 ± 0.07g/100g dry weight on the 11th day.…”

Section: Resultsmentioning

confidence: 99%

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Zhang

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Zhang

et al. 2023

Current Research in Food Science

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“…Ethyl acetate, a short-chain ester, is a flavor compound with a fruity and solvent-like aroma. Previous studies demonstrated that lipase-catalyzed esterification of acetic acid with ethanol yielded ethyl acetate as the main product 105 . In addition, various yeasts can also esterify acyl-CoA with ethanol to form ethyl acetate through alcohol acetyltransferases 106 .…”

Section: Resultsmentioning

confidence: 99%

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Phung

Kitwetcharoen

Chamnipa

et al. 2023

Sci Rep

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Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.

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“…In another study, Mehta et al (2020) reported that the esterification of ethanol and acetic acid produces ethyl acetate, while the esterification of ethanol and lactic acid gives ethyl lactate; both reactions are catalyzed by the lipase of Aspergillus fumigatus.…”

Section: In Medical and Pharmaceutical Applicationsmentioning

confidence: 99%

Industrial applications of fungal lipases: a review

Kumar¹,

Verma²,

Dubey³

et al. 2023

Front. Microbiol.

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Fungal lipases (triacylglycerol acyl hydrolases EC 3.1.1.3) are significant industrial enzymes and have several applications in a number of industries and fields. Fungal lipases are found in several species of fungi and yeast. These enzymes are carboxylic acid esterases, categorized under the serine hydrolase family, and do not require any cofactor during the catalyzing of the reactions. It was also noticed that processes including the extraction and purification of lipases from fungi are comparatively easier and cheaper than other sources of lipases. In addition, fungal lipases have been classified into three chief classes, namely, GX, GGGX, and Y. Fungal lipases have applications not only in the hydrolysis of fats and oils (triglycerides) but are also involved in synthetic reactions such as esterification, acidolysis, alcoholysis, interesterification, and aminolysis. The production and activity of fungal lipases are highly affected by the carbon source, nitrogen source, temperature, pH, metal ions, surfactants, and moisture content. Therefore, fungal lipases have several industrial and biotechnological applications in many fields such as biodiesel production, ester synthesis, production of biodegradable biopolymers, formulations of cosmetics and personal care products, detergent manufacturing, degreasing of leather, pulp and paper production, textile industry, biosensor development, and drug formulations and as a diagnostic tool in the medical sector, biodegradation of esters, and bioremediation of wastewater. The immobilization of fungal lipases onto different carriers also helps in improving the catalytic activities and efficiencies of lipases by increasing thermal and ionic stability (in organic solvents, high pH, and temperature), being easy to recycle, and inducing the volume-specific loading of the enzyme onto the support, and thus, these features have proved to be appropriate for use as biocatalysts in different sectors.

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Application of Lipase Purified from <i>Aspergillus fumigatus</i> in the Syntheses of Ethyl Acetate and Ethyl Lactate

Cited by 15 publications

References 27 publications

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Industrial applications of fungal lipases: a review

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