Accumulation of Hydroxyl Fatty Acid in Lactobacillus sakei Y-20 Cells Cultivated under Stress Conditions and Expression of Fatty Acid Hydroxylase

摘要: ABSTRACTFruit aroma lactones such as γ-dodecalactone contained in whisky are produced by yeast from precursor hydroxyl fatty acids created lactic acid bacteria acids. Application of the lactone brewery or whisky/spirits production requires knowledge conditions hydroxylation enzyme activity and its expression bacteria. Hydroxyl was more efficiently at 15°C than 30°C. The 10-hydroxyl stearic (10-HSA), which accounts for approximately 60% cell membranes, is converted oleic (OA). However, hydroxylase (FAHase) did not convert other to acid. strain able react only with OA. Although grow medium containing OA under low pH, alcohol, metal ion stress conditions, 10-HSA accumulated a slight degree. FAHase 2.38 times that without O...