Decreasing the Level of Ethyl Acetate in Ethanolic Fermentation Broths of Escherichia coli KO11 by Expression of Pseudomonas putida estZ Esterase

During the fermentation of sugars to ethanol relatively high levels of an undesirable coproduct, ethyl acetate, are also produced. With ethanologenic Escherichia coli strain KO11 as the biocatalyst, the level of ethyl acetate in beer containing 4.8% ethanol was 192 mg liter(−1). Although the E. coli...

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Bibliographic Details

Published in:	Appl Environ Microbiol
Main Authors:	Hasona, Adnan, York, S. W., Yomano, L. P., Ingram, L. O., Shanmugam, K. T.
Format:	Artigo
Language:	Inglês
Published:	American Society for Microbiology (ASM) 2002
Subjects:	Physiology and Biotechnology
Online Access:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC123972/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12039716/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.6.2651-2659.2002
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