| Abstract: | An esterase (carboxylic acid hydrolase EC 3 1.1.1.) has been prepared from Saccharomyces cerevisiae. This esterase is active at pH 4.4 and, though it is unstable in solution, it can be maintained in an active form either by lyophilization or by coupling to an affinity gel. At pH 4.4, yeast esterase can hydrolyse between 20 and 40% of the esters commonly present in beer, and it is capable of synthesizing ethyl acetate from ethanol and acetic acid in a simple buffered solution without the provision of a co-factor. Different yeast strains yield different amounts of esterase, and there appears to be a positive correlation between the ability of the yeast to form esterase and the level of esters present in fermentations accomplished by that yeast. |
