Esterases are a class of enzymes with catalytic activity for the synthesis of esters.In a broad sense,esterases are widely used in food,chemical,pharmaceutical,military and environmental protection and other fields.The microbial esterases of baijiu brewing play an important role in the process of baijiu fermentation and aroma production,and their metabolism produces esters such as ethyl acetate,ethyl lactate,ethyl butyrate and ethyl caproate,which are the most important flavor substances of Chinese baijiu.Therefore,in-depth study of microbial esterase in Chinese liquor brewing is of great significance to improve the rate of high-quality liquor and enhance the utilization rate of brewing raw materials.In this paper,we reviewed the origin,characteristics,molecular evolution and application of microbial esterases in the brewing of Chinese baijiu,aiming to provide certain ideas for the in-depth study and exploration of microbial resources of Chinese baijiu.
维普
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