Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 123737
Title Concominant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii
Author(s) Sluis, C. van der; Rahardjo, Y.S.P.; Smit, B.A.; Kroon, P.J.; Hartmans, S.; Schure, E.G. ter; Tramper, J.; Wijffels, R.H.
Source Journal of Bioscience and Bioengineering 93 (2002). - ISSN 1389-1723 - p. 117 - 124.
DOI https://doi.org/10.1263/jbb.93.117
Department(s) Bioprocess Engineering
Sub-department of Food and Bioprocess Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2002
Abstract Alpha-keto acids are key intermediates in the formation of higher alcohols, important flavor components in soy sauce, and produced by the salt-tolerant yeast Zygosaccharomyces rouxii. Unlike most of the higher alcohols, the alpha-keto acids are usually not extracellularly accumulated by Z. rouxii when it is cultivated with ammonium as the sole nitrogen source. To facilitate extracellular accumulation of the alpha-keto acids from aspartate-derived amino acid metabolism, the amino acids valine, leucine, threonine and methionine were exogenously supplied during batch and A-stat cultivations of (mutants of) Z. rouxii. It was shown that all alpha-keto acids from the aspartate-derived amino acid metabolism, except alpha-ketobutyrate, could be extracellularly accumulated. In addition, it appeared from the concomitant extracellular accumulation of alpha-keto acids and higher alcohols that in Z. rouxii, valine, leucine and methionine were converted via Ehrlich pathways similar to those in Saccharomyces cerevisiae. Unlike these amino acids, threonine was converted via both the Ehrlich and amino acid biosynthetic pathways in Z. rouxii.
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