6533b82cfe1ef96bd128f3b5

RESEARCH PRODUCT

Die Bildung höherer Alkohole bei Aminosäuremangelmutanten von Saccharomyces cerevisiae III. Höhere Alkohole als Nebenprodukte der Aminosäuresynthese

F. RadlerD. Vollbrecht

subject

EthanolbiologyIsobutanoleducationMutantSaccharomyces cerevisiaeGeneral Medicinebiology.organism_classificationchemistry.chemical_compoundBiochemistrychemistryValineLeucineThreonineIsoleucine

description

Summary The formation of higher alcohols as byproducts of the synthesis of threonine, isoleucine and valine was investigated using isogenic haploid and diploid mutant strains of Saccharomyces cerevisiae . Genetic markers were ade 2, leu 1. The growth rate, the formation of ethanol, the amino acid metabolism and the formation of higher alcohols were determined during fermentations in a synthetic medium. n-Propanol-1, 2-methylbutanol-l and isobutanol were synthesized parallel to ethanol formation during exponential and stationary growth phase. However, the formation of 3-methylbutanol-l from leucine was restricted to the exponential phase. A comparison of haploid and diploid strains revealed, apart from ethanol formation, no significant differences in the formation of higher alcohols or in amino acid metabolism.

https://doi.org/10.1016/s0044-4057(75)80081-5