The green synthesis of the flavor esters, n-propyl acetate, isobutyl acetate and isoamyl acetate had the advantages over the chemical synthesis. The esterase from Candida parapsilosis could transform n-propanol, isobutanol and isoamyl alcohol into n-propyl acetate, isobutyl acetate and isoamyl acetate, respectively. The esterase was expressed in Saccharomyces cerevisiae. At 30 °C for 1 d, the concentration of n-propyl acetate, isobutyl acetate and isoamyl acetate synthesized by the esterase expressed in Saccharomyces cerevisiae was 24.6 mg/100 mL, 8.3 mg/100 mL, 5.6 mg/100 mL, respectively. Expression of the esterase has a practical significance for flavor ester synthesis by green biochemical process.

中文翻译：

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绿色合成的海洋酵母假丝酵母酯酶在啤酒酵母中表达。

风味酯，乙酸正丙酯，乙酸异丁酯和乙酸异戊酯的绿色合成具有优于化学合成的优点。副产念珠菌的酯酶可以将正丙醇，异丁醇和异戊醇分别转化为乙酸正丙酯，乙酸异丁酯和乙酸异戊酯。酯酶在酿酒酵母中表达。在30°C下放置1 d，由酿酒酵母表达的酯酶合成的乙酸正丙酯，乙酸异丁酯和乙酸异戊酯的浓度分别为24.6 mg / 100 mL，8.3 mg / 100 mL，5.6 mg / 100 mL。酯酶的表达对于通过绿色生化过程合成风味酯具有实际意义。