Metabolic Fates of L-Tryptophan in Saccharomyces uvarum (Saccharomyces carlsbergensis).
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منابع مشابه
Effect of L-tryptophan and L-leucine on biosynthesis of niacin-related compounds in Saccharomyces carlsbergensis.
As a model system for investigating the mechanism of the hepatic NAD-lowering effect of leucine in rats, aerobically grown Saccharomyces carlsbergensis was used in this paper. Tryptophan supplementation of the medium doubled total niacin production by S. carlsbergensis. This elevation in total niacin was mainly due to increases in niacin (14 times) and niacinamide nucleotides (2 times). Among n...
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12 Higher alcohols and acetate esters are important flavour and aroma components in the food 13 industry. In alcoholic beverages these compounds are produced by yeast during fermentation. 14 Although S. cerevisiae is one of the most extensively used species, other species of the 15 Saccharomyces genus have become common in fermentation processes. This study analyses 16 and compares the producti...
متن کاملThe biosynthesis of mannan in Saccharomyces carlsbergensis.
A particulate preparation obtained by lysing yeast protoplasts was found to catalyze the incorporation of radioactivity from guanosine diphosphate 14C-mannose into a mannose polysaccharide. The k, for guanosine diphosphate mannose is 0.5 mu, and the optimum pH is between 5.5 and 7.2. There is an almost absolute requirement of Mnff for activity, which cannot be substituted by Mg++. The reaction ...
متن کاملStructure and immunochemistry of the cell wall mannans from Saccharomyces chevalieri, Saccharomyces italicus, Saccharomyces diastaticus, and Saccharomyces carlsbergensis.
The mannans of Saccharomyces chevalieri, S. italicus, S. diastaticus, and S. carlsbergensis, were acetolyzed, and the fragments were separated by gel filtration. All gave similar acetolysis fingerprints, which were distinguished from S. cerevisiae by the presence of a pentasaccharide component in addition to the mono-, di-, tri-, and tetrasaccharides. All oligosaccharide fragments were composed...
متن کاملSaccharomyces eubayanus and Saccharomyces uvarum associated with the fermentation of Araucaria araucana seeds in Patagonia.
Mudai is a traditional fermented beverage, made from the seeds of the Araucaria araucana tree by Mapuche communities. The main goal of the present study was to identify and characterize the yeast microbiota responsible of Mudai fermentation as well as from A. araucana seeds and bark from different locations in Northern Patagonia. Only Hanseniaspora uvarum and a commercial bakery strain of Sacch...
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ژورنال
عنوان ژورنال: Chemical and Pharmaceutical Bulletin
سال: 1991
ISSN: 0009-2363,1347-5223
DOI: 10.1248/cpb.39.1792