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Production of Flavour‐Enhancing Materials by Streptomycetes: Strain Improvement and Fermentation *
Author(s) -
Schwartz J.,
Margalith P.
Publication year - 1972
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1972.tb03698.x
Subject(s) - fermentation , nucleotide , mutant , flavour , biochemistry , biosynthesis , chemistry , food science , enzyme , gene
S ummary : Mutation work and the adaptation of streptomycete 772 to certain antimetabolites resulted in increased production of 5′‐nucleotides, including 5′‐guanylic acid (5′‐GMP), concerned with flavour potentiation. The formation of each nucleotide was considerably affected by the composition of the medium. Na barbitone increased the biosynthesis of 5′‐inosinic acid by blocking the pathway to 5′‐GMP, while the 8‐azaguanine adapted strains were no longer sensitive to the action of the drug. These results are discussed in view of the current concepts of metabolic control mechanisms.