Enhanced formation of isoamyl alcohol in Zygosaccharomyces rouxii due to elimination of feedback inhibition of alpha-isopropylmalate synthase.
Mutants of the 'miso' yeast, Zygosaccharomyces rouxii, that produced a large amount of isoamyl alcohol, an important flavour in miso fermentation, were isolated from 5,5,5-trifluoro-DL-leucine-resistant mutants, an analogue of L-leucine. One of the mutants, M21-10, produced a three-fold higher level of isoamyl alcohol than the wild-type strain MY21 in miso fermentation. The activity of alpha-isopropylamalate synthase, one of the enzymes used for L-leucine synthesis, in the mutant M21-10 was not inhibited by the addition of L-leucine, a feedback inhibitor.
Yoshikawa
S
S
Food Technology Research Institute of Nagano Prefecture, Japan.
Oguri
I
I
Kondo
K
K
Fukuzawa
M
M
Shimosaka
M
M
Okazaki
M
M
D015079:2-Isopropylmalate Synthase / Q000037:antagonists & inhibitors / Q000378:metabolism*; D004352:Drug Resistance, Microbial / Q000235:genetics; D005246:Feedback; D005285:Fermentation; D005516:Food Microbiology; D007930:Leucine / Q000494:pharmacology; D009154:Mutation; D000439:Pentanols / Q000378:metabolism*; D004718:Saccharomycetales / Q000187:drug effects / Q000235:genetics / Q000378:metabolism*
D000439:Pentanols; C029683:isopentyl alcohol; D015079:2-Isopropylmalate Synthase; D007930:Leucine