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The influence of varying amounts of amino acids on the uptake of threonine, isoleucine, valine and leucine and their degradation to higher alcohols was investigated using a mutant strain of Saccharomyces cerevisiae, mating type a, genetic markers ade2, horn2, thr4, ilv2, leu 1.
The cell mass is increased by increasing concentrations of threonine, isoleueine, valine and leucine, the latter two resulting in a higher dry weight. The amino acids are completely utilised at low concentrations. At higher contents up to 200/0 of the amino acids remain in the medium. The uptake of threonine, isoleueine, valine and leueine depends on the relative amounts of the concentrations of these amino acids in the medium. A greater amount of an amino acid is taken up if its concentration is comparatively higher than those of the other amino acids. There is a competition between the amino acids for the uptake into the cells.
Higher amounts of intraeellular isoleucine and leucine are converted to 2-and 3-methylbutanol when compared with the degradation of valine and threonine to isobutanol and n-propanol-1, isoleucine and leucine up to 900/0, valine up to 240/0 and threonine up to 20%. There is a competition between the four amino acids for their degradation to the corresponding higher alcohols. This behayiour confirms the earlier assumption of a degradation of the four amino acids by unspecific enzymes.
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