ArticleApplied and environmental microbiology1998
Pyruvate decarboxylase catalyzes decarboxylation of branched-chain 2-oxo acids but is not essential for fusel alcohol production by Saccharomyces cerevisiae.
Article in Applied and environmental microbiology, 1998. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 64 citations in OpenAlex.
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- Engineering Saccharomyces cerevisiae cells for production of fatty acid-derived biofuels and chemicals.Open biology · 2019Review
- Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation.International journal of molecular sciences · 2017Article
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- Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development.Microbial cell factories · 2016Article
- Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.Frontiers in microbiology · 2014Article
- A novel pathway to produce butanol and isobutanol in Saccharomyces cerevisiae.Biotechnology for biofuels · 2013Article
- Wine flavor and aroma.Journal of industrial microbiology & biotechnology · 2011Review
- Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods.Applied microbiology and biotechnology · 2009Review
- The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism.Applied and environmental microbiology · 2008Review
- Physiological characterization of the ARO10-dependent, broad-substrate-specificity 2-oxo acid decarboxylase activity of Saccharomyces cerevisiae.Applied and environmental microbiology · 2005Article
- Connection of propionyl-CoA metabolism to polyketide biosynthesis in Aspergillus nidulans.Genetics · 2004Article
- Identification and characterization of phenylpyruvate decarboxylase genes in Saccharomyces cerevisiae.Applied and environmental microbiology · 2003Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The fusel alcohols 3-methyl-1-butanol, 2-methyl-1-butanol, and 2-methyl-propanol are important flavor compounds in yeast-derived food products and beverages. The formation of these compounds from branched-chain amino acids is generally assumed to occur via the Ehrlich pathway, which involves the concerted action of a branched-chain transaminase, a decarboxylase, and an alcohol dehydrogenase. Partially purified preparations of pyruvate decarboxylase (EC 4.1.1.1) have been reported to catalyze the decarboxylation of the branched-chain 2-oxo acids formed upon transamination of leucine, isoleucine, and valine. Indeed, in a coupled enzymatic assay with horse liver alcohol dehydrogenase, cell extracts of a wild-type Saccharomyces cerevisiae strain exhibited significant decarboxylation rates with these branched-chain 2-oxo acids. Decarboxylation of branched-chain 2-oxo acids was not detectable in cell extracts of an isogenic strain in which all three PDC genes had been disrupted. Experiments with cell extracts from S. cerevisiae mutants expressing a single PDC gene demonstrated that both PDC1- and PDC5-encoded isoenzymes can decarboxylate branched-chain 2-oxo acids. To investigate whether pyruvate decarboxylase is essential for fusel alcohol production by whole cells, wild-type S. cerevisiae and an isogenic pyruvate decarboxylase-negative strain were grown on ethanol with a mixture of leucine, isoleucine, and valine as the nitrogen source. Surprisingly, the three corresponding fusel alcohols were produced in both strains. This result proves that decarboxylation of branched-chain 2-oxo acids via pyruvate decarboxylase is not an essential step in fusel alcohol production.
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