The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast |
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Authors: | Kiyoshi Yoshizawa |
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Affiliation: | The Research Institute of Brewing |
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Abstract: | It was confirmed that washed yeast cells produced isoamyl alcohol and isobutanol from either pyruvic acid or α-ketoisovaleric acid. At the same time α-ketoisocaproic acid, a presumed intermediate to isoamyl alcohol, was found.These results seem to support the presumptive scheme that pyruvic acid converts to α-ketoisocaproic acid via acetolactic acid and α-keto,isovaleric acid, from which isoamyl alcohol and isobutanol are formed. |
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