Enzymatic synthesis of banana flavour (isoamyl acetate) by Bacillus licheniformis S-86 esterase |
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Authors: | Sebastián Torres Mario D Baigorí SL Swathy Ashok Pandey Guillermo R Castro |
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Affiliation: | 1. Planta Piloto de Procesos Industriales Microbiológicos (PROIMI), Av. Belgrano y Pasaje Caseros, T4001 MVB Tucumán, Argentina;2. National Institute for Interdisciplinary Science and Technology, Trivandrum 695 019, India;3. CINDEFI (Institute of Applied Biotechnology) and INIFTA (CONICET), School of Sciences, La Plata University, Calle 50 y 115, CP 1900 La Plata, Argentina;4. Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, MA 02155, USA |
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Abstract: | New carboxylesterase from organic-solvent-tolerant Bacillus licheniformis S-86 strain was characterized. The enzyme named as type II esterase showed an optimal activity in the temperature range 60–65 °C and pH 8.0. The enzyme was moderatly thermostable (half-life of 1 h at 50 °C), but remarkable stable at extremely alkaline pH, retaining 100% of its activity at pH 10.0–11.0. Furthermore, the esterase showed high stability in detergents (86% residual activity in 10% SDS), and also 0.1% ionic and non-ionic detergents are inducers of enzyme activity. PMSF, a serine protease inhibitor, did not show any effect on the activity. The immobilized type II esterase was able to synthesize isoamyl acetate from isoamyl alcohol and p-nitrophenyl acetate (acyl donor) in n-hexane. The resulting ester yield (42.8%), obtained at a low temperature (28 °C) and with a very low amount of enzyme (4.6 × 10?5 mg ml?1), indicates a high potential for type II esterase in isoamyl acetate synthesis for production purposes. |
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