Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Furukawa, K.; Yamada, T.; Mizoguchi, H.; Hara, S.
    Increased alcohol acetyltransferase activity by inositol limitation in Saccharomyces cerevisiae in sake mash (2003), J. Biosci. Bioeng., 96, 380-386.
    View publication on PubMed

Application

EC Number Application Comment Organism
2.3.1.84 nutrition polishing of rice for use in sake brewing is necessary to remove inositol from rice, thereby increasing AATase activity. A high AATase activity leads to an abundance of acetate esters of higher alcohols in sake, such as isoamyl acetate, one of the most favorable odor-enhancing compounds Saccharomyces cerevisiae

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.3.1.84 phosphatidylcholine
-
 Saccharomyces cerevisiae
2.3.1.84 phosphatidylglycerol
-
 Saccharomyces cerevisiae
2.3.1.84 phosphatidylinositol strong inhibition Saccharomyces cerevisiae

Organism

EC Number Organism UniProt Comment Textmining
2.3.1.84 Saccharomyces cerevisiae
-
-
-