Relationship of production of succinic acid and methyl citric acid pathway during alcohol fermentation with immobilized yeast

✍ Scribed by Sho Shindo; Hirohisa Sahara; Shohei Koshino

• Book ID: 104634342
• Publisher: Springer Netherlands
• Year: 1993
• Tongue: English
• Weight: 306 KB
• Volume: 15
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00131552

✦ Synopsis

Immobilized

yeast cells produced succinic acid during alcohol fermentation When the uptake amounts of isoleucine and valine into the yeast cells were compared, which are related to the production of a-acetolactate, more isoleucine than valine was consumed by the immobilized yeast cells. It was suggested that the isoleucine was metabolized to succinic acid through the methyl citric acid pathway and the metabolic activity of isoleucine to succinic acid was greatly increased in immobilized yeast cells compared with free yeast cells.