Enhanced formation of isoamyl alcohol in Zygosaccharomyces rouxii due to elimination of feedback inhibition of α-isopropylmalate synthase

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Abstract

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 α-isopropylmalate 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. © 1995.

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Yoshikawa, S., Oguri, I., Kondo, K., Fukuzawa, M., Shimosaka, makoto, & Okazaki, M. (1995). Enhanced formation of isoamyl alcohol in Zygosaccharomyces rouxii due to elimination of feedback inhibition of α-isopropylmalate synthase. FEMS Microbiology Letters, 127(1–2), 139–143. https://doi.org/10.1016/0378-1097(95)00053-8

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