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FORMATION OF N‐PROPYL ALCOHOL BY CELL‐FREE EXTRACTS OF SACCHAROMYCES CEREVISIAE *
Author(s) -
Kunkee Ralph E.,
Guymon James F.,
Crowell Edward A.
Publication year - 1966
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1966.tb03000.x
Subject(s) - saccharomyces cerevisiae , alcohol , chemistry , saccharomyces , yeast , biochemistry
n‐Propyl alcohol formation from α‐ketobutyric acid was obtained in cell‐free extracts of Saccharomyces cerevisiae var. ellipsoideus and the optimal conditions for the formation were determined. In the presence of NAD† the concentration of n‐propyl alcohol formed was the same with extracts of yeast grown either aerobically or anaerobically, but in the presence of NADP more n‐propyl alcohol was formed with extracts of aerobic yeast. There was no evidence for an increase in an NADP‐specific alcohol dehydrogenase, and the increased formation of n‐propyl alcohol by extracts of aerobic yeast with added NADP was attributed to a greater reductive capacity of the extracts of aerobic cells in the presence of NADP. No system of enzymes for the formation of n‐propyl alcohol was found other than those involved in ethyl alcohol formation. However, alcohol dehydrogenase from aerobic cells had a greater specificity for n‐propyl alcohol, compared with ethyl alcohol, than the enzyme from anaerobically grown cells. This difference may be part of the explanation for greater n‐propyl alcohol formation in aerobic cultures.