Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase
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DOI: 10.3389/fmicb.2022.1107104
Abstract: Fatty acid ethyl esters are important flavor chemicals in strong-flavor Baijiu. Monascus purpureus YJX-8 is recognized as an important microorganism for ester synthesis in the fermentation process. Enzyme LIP05 from YJX-8 can efficiently catalyze the… read more here.
Keywords: acid ethyl; aqueous phase; yjx; ethyl esters ... See more keywords