Abstract:
:Zygosaccharomyces rouxii is an important yeast in the formation of flavor in soy sauce. In this study, we investigated the separate effects of exogenous threonine, cystathionine, and the branched-chain amino acids on the metabolism of Z. rouxii. The addition of these amino acids had significant effects on both Z. rouxii growth and glycerol and higher alcohol production. It also seemed that Z. rouxii displayed the Crabtree effect, which was independent of the added amino acids. Furthermore, we investigated the regulation of the metabolism of alpha-ketobutyrate, which is a key-intermediate in Z. rouxii amino acid metabolism. Threonine and cystathionine were introduced separately to stimulate the formation rate of alpha-ketobutyrate and the branched-chain amino acids to inhibit its conversion rate. Enzyme activities showed that these amino acids had a significant effect on the formation and conversion rate of alpha-ketobutyrate but that the alpha-ketobutyrate pool size in Z. rouxii was in balance all the time. The latter was confirmed by the absence of alpha-ketobutyrate accumulation.
journal_name
Enzyme Microb Technoljournal_title
Enzyme and microbial technologyauthors
van der Sluis C,Wolken WA,Giuseppin ML,Tramper J,Wijffels RHdoi
10.1016/s0141-0229(99)00165-9keywords:
subject
Has Abstractpub_date
2000-02-01 00:00:00pages
292-300issue
2-4eissn
0141-0229issn
1879-0909pii
S0141022999001659journal_volume
26pub_type
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journal_title:Enzyme and microbial technology
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pub_type: 杂志文章
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journal_title:Enzyme and microbial technology
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journal_title:Enzyme and microbial technology
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journal_title:Enzyme and microbial technology
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journal_title:Enzyme and microbial technology
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journal_title:Enzyme and microbial technology
pub_type: 评论,杂志文章
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更新日期:1993-10-01 00:00:00