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Article

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

FEMS microbiology letters - 15 Mar 1995

Yoshikawa S, Oguri I, Kondo K, Fukuzawa M, Shimosaka M, Okazaki M

Abstract excerpt

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...

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PMID: 7737476
DOI: 10.1111/j.1574-6968.1995.tb07463.x

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