α,β-Dicarbonyl reduction is mediated by the Saccharomyces Old Yellow Enzyme
α,β-Dicarbonyl reduction is mediated by the Saccharomyces Old Yellow Enzyme
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Publisher
England: Oxford University Press
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Language
English
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Publisher
England: Oxford University Press
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Contents
The undesirable flavor compounds diacetyl and 2,3-pentanedione are vicinal diketones (VDKs) formed by extracellular oxidative decarboxylation of intermediate metabolites of the isoleucine, leucine and valine (ILV) biosynthetic pathway. These VDKs are taken up by Saccharomyces and enzymatically converted to acetoin and 3-hydroxy-2-pentanone, respect...
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Full title
α,β-Dicarbonyl reduction is mediated by the Saccharomyces Old Yellow Enzyme
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TN_cdi_proquest_miscellaneous_1807275239
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1807275239
Other Identifiers
ISSN
1567-1364
E-ISSN
1567-1364
DOI
10.1093/femsyr/fow059
