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Literature summary for 2.3.1.84 extracted from
- Increased alcohol acetyltransferase activity by inositol limitation in Saccharomyces cerevisiae in sake mash (2003), J. Biosci. Bioeng., 96, 380-386.
Application
| Application | Comment | Organism |
|---|---|---|
| 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
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| phosphatidylcholine | - |
Saccharomyces cerevisiae |  |
| phosphatidylglycerol | - |
Saccharomyces cerevisiae | |
| phosphatidylinositol | strong inhibition | Saccharomyces cerevisiae | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Saccharomyces cerevisiae | - |
- |
- |
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Release 2023.1 (January 2023)
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