The formation of higher alcohols in the fermentation of amino acids by yeast

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. © 1965 Taylor and Francis Group LLC.