Influence of glucose and oxygen on the production of ethyl acetate and isoamyl acetate by a Saccharomyces cerevisiae strain during alcoholic fermentation

  • C. PlataEmail author
  • J. C. Mauricio
  • C. Millán
  • J. M. Ortega


The effect of glucose and dissolved oxygen in a synthetic medium simulating the standard composition of grape juice on the production of ethyl acetate and isoamyl acetate by a Saccharomyces cerevisiae strain during alcoholic fermentation was studied. The specific in vitro activity of alcohol acetyltransferase (AATase, EC and esterases (ESase, EC; hydrolysis and synthesis of esters) in cell-free extracts was also examined. The specific activity of AATase for ethyl acetate was found to peak at the beginning of the exponential growth phase and that for isoamyl acetate at its end. While the glucose concentration only affected the maximum specific activity of AATase, and only slightly, oxygen inhibited such activity, to a greater extent for isoamyl acetate than for ethyl acetate. On the other hand, esterases were found to catalyse the synthesis of ethyl acetate only at a low or medium glucose concentration (50 or 100 g l-1, respectively), and to reach their maximum hydrolytic activity on isoamyl acetate during the stationary growth phase. The highest ethyl acetate and isoamyl acetate concentrations in the medium were obtained with a glucose concentration of 250 g l-1 and semianaerobic conditions.


Alcohol acetyltransferase esterases ethyl acetate isoamyl acetate Saccharomyces cerevisiae 


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Copyright information

© Kluwer Academic Publishers 2005

Authors and Affiliations

  • C. Plata
    • 1
    Email author
  • J. C. Mauricio
    • 1
  • C. Millán
    • 1
  • J. M. Ortega
    • 1
  1. 1.Department of Microbiology, Faculty of SciencesUniversity of CordobaCórdobaSpain

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