Abstract
The fermentation of glucose by Saccharomyces cerevisiae results in the formation of a number of aliphatic primary alcohols in addition to ethanol. Normal propyl alcohol is a major constituent of this higher alcohol mixture. Evidence is presented here that n-propyl alcohol is formed from α-ketobutyric acid, an intermediate in isoleucine synthesis, probably by decarboxylation and subsequent reduction. Added α-aminobutyric acid stimulates the formation of both n-propyl alcohol and active amyl alcohol. Metabolism of α-aminobutyric acid-2-C 14 by the yeast results in n-propyl alcohol-1-C 14. One threonine mutant produced neither n-propyl alcohol nor active amyl alcohol, while two others produced both alcohols. Higher alcohols produced by yeasts, therefore, appear to be overflow products of isoleucine, valine, leucine metabolism of yeasts.
Published Version
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