Carlsberg Research Communications

, Volume 48, Issue 3, pp 239–247

On the occurrence of α-acetolactate decarboxylases among microorganisms

  • Sven Erik Godtfredsen
  • Henning Lorck
  • Poul Sigsgaard
Article
  • 136 Downloads

Abstract

The ability to generate α-acetolactate decarboxylase activity has been detected among bacteria but not among members of any other group of microorganisms. Among bacteria found to produce an α-acetolactate decarboxylase several, such as strains of Bacillus and Lactobacillus, are potential sources of decarboxylases which may be applied in brewing.

Keywords

Acetoin beer beer maturation 2,3-butanediol diacetyl screening 

Abbreviations

ATCC

American Type Culture Collection

GRAS

Generally regarded as safe

NAD

Nicotinamide adenine dinucleotide

NCIB

National Collection of Industrial Bacteria

VP

Voges-Proskauer

References

  1. 1.
    Branen, A.L. &T.W. Keenan: Biosynthesis of α-acetolactate and its conversion to diacetyl and acetoin in cell-free extracts ofLactobacillus casei. Can. J. Microbiol. 8, 480–485 (1972)Google Scholar
  2. 2.
    Chuang, L.F. &E.B. Collins: Biosynthesis of diacetyl in bacteria and yeast. Journal of Bacteriology 95, 2083–2089 (1968)PubMedGoogle Scholar
  3. 3.
    Chuang, L.F. &E.B. Collins: Inhibition of diacetyl synthesis by valine and the roles of α-ketoisovaleric acid in the synthesis of diacetyl bySaccharomyces cerevisiae. J. Gen. Microbiol. 72, 201–210 (1972)Google Scholar
  4. 4.
    Collins, E.B.: Biosynthesis of flavor compounds by microorganisms. Journal of Dairy Science 55, 1022–1028 (1972)Google Scholar
  5. 5.
    Collins, E.B. &R.A. Speckman: Evidence for cellular control in the synthesis of acetoin or α-ketoisovaleric acid by microorganisms. Can. J. Microbiol. 20, 805–811 (1974)PubMedCrossRefGoogle Scholar
  6. 6.
    Godtfredsen, S.E. &M. Ottesen: Maturation of beer with α-acetolactate decarboxylase. Carlsberg Res. Commun. 47, 93–102 (1982)CrossRefGoogle Scholar
  7. 7.
    Juni, E.: Mechanisms of formation of acetoin by bacteria. J. Biol. Chem. 195, 715–734 (1952)PubMedGoogle Scholar
  8. 8.
    Løken, J.P. &F.C. Størmer: Acetolactate decarboxylase fromAerobacter aerogenes. Purification and Properties. Eur. J. Biochem. 14, 133–137 (1970)PubMedCrossRefGoogle Scholar
  9. 9.
    Magee, P.T. &D. De Robichon-Szulmajster: The regulation of isoleucine- valine biosynthesis inS. cerevisiae. III. Properties and regulation of the activity of acetohydroxy acid synthetase. Eur. J. Biochem. 3, 507–511 (1968)PubMedCrossRefGoogle Scholar
  10. 10.
    Owades, J.L., L. Maresca &G. Rubin: Nitrogen metabolism during fermentation in the brewing process. II. Mechanism of diacetyl formation. Am. Brew. 93, 24–26 (1960)Google Scholar
  11. 11.
    Speckman, R.A. &E.B. Collins: Diacetyl biosynthesis inStreptococcus diacetilactis andLeuconostoc citrovorum. Journal of Bacteriology 95, 174–180 (1968)PubMedGoogle Scholar
  12. 12.
    Watt, D. &L.O. Krampitz: α-Acetolactic acid, an intermediate in acetylmethylcarbinol formation. Fed. Proc. 6, 301 (1947)PubMedGoogle Scholar

Copyright information

© Carlsberg Laboratory 1983

Authors and Affiliations

  • Sven Erik Godtfredsen
    • 1
  • Henning Lorck
    • 2
  • Poul Sigsgaard
    • 1
  1. 1.Department of ChemistryCarlsberg LaboratoryCopenhagen Valby
  2. 2.LEO-Pharmaceutical ProductsBallerup

Personalised recommendations