Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production

Feruloyl esterases (EC 3.1.1.73), known as ferulic acid esterases, which are mainly from Aspergillus sp. (Faulds & Williamson, 1994), can specifically cleave the (1→5) ester bond between ferulic acid and arabinose. The esterases show high specificity of hydrolysis for synthetic methyl esters of phenyl alkanoic acids (Kroon and others, 1997). The reaction rate increases markedly when the substrates are small soluble feruloylated oligosaccharides derived from plant cell walls (Faulds and other, 1995; Ralet and others, 1994). These enzymes have high potential for application in food production and other industries. Ferulic acid links hemicellulose and lignin. In addition, cross-linking of ferulic acids in cell wall components influences wall properties such as extensibility, plasticity, and digestibility, as well as limiting the access of polysaccharides to their substrates (Borneman et al., 1990). Actually, feruloyl esterase is used for Awamori spirit production. Awamori spirits are Japanese spirits with a distinctive vanilla-like aroma. Feruloyl esterase is necessary to produce that vanilla aroma. Actually, lignocellulosic biomass is one means of resolving energy problems effectively. It is an important enzyme that produces bio-fuel from lignocellulosic biomass. As explained in this paper, Awamori spirit production is described as an application of feruloyl esterase. The vanillin generating pathway extends from ferulic acid as precider, with isolation of Aspergillus producing feruloyl esterase, which is characteristic of the enzyme. Moreover, the application of feruloyl esterase for beer production and bio-fuel production is explained.