Biomolecular crystallography of the volatile ester synthesizing enzymes of S. cerevisiae combined with computational protein redesign of its substrate specificity KU Leuven
During the fermentation process yeast produces a huge variety of volatile esters that contribute to the aroma of food products such as beer and wine. These variety of esters are produced by only 6 different enzymes which exhibit substrate promiscuity. Currently no crystal structures are available of any of these enzymes to analyze the molecular recognition between the enzyme substrates and the binding site. Therefore the first goal will be to ...