Current Microbiology

, Volume 23, Issue 5, pp 281–283 | Cite as

Autolysogeny and high isobutyl alcohol production inSaccharomyces cerevisiae

  • Carlo Zambonelli
  • Luigi Grazia
  • Paolo Giudici
  • Vincenzo Tini
Article

Abstract

A relationship between very high isobutyl alcohol production and autolysogeny of cells was found in single sporeSaccharomyces cerevisiae cultures. Autolysis in autolysogenic cultures occurred at low temperatures (25°–5°C) as well as at high temperatures. Autolysogeny was always segregated at a 2:2 ratio from a natural strain. This indicates that it is a hereditary, monogenic, and recessive character.

Keywords

Alcohol Isobutyl Alcohol Production Natural Strain Isobutyl Alcohol 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literature Cited

  1. 1.
    Ayrapaa T (1971) Biosynthetic formation of higher alcohols by yeast. Dependence on the nitrogenous nutrient level of the medium. J Inst Brew 77:266–276Google Scholar
  2. 2.
    Babayan TL, Bezrnkow MG, Latov VK, Belikov VM, Belatseva EM, Titova EF (1981) Induced autolysis ofSaccharomyces cerevisiae: morphological effects, rheological effects, and dynamics of accumulation of extracellular hydrolysis products. Curr Microbiol 5:163–168Google Scholar
  3. 3.
    Giudici P, Romano P, Zambonelli C (1990) A biometric study of higher alcohol production inSaccharomyces cerevisiae. Can J Microbiol 36:61–64PubMedGoogle Scholar
  4. 4.
    Guymon JF, Ingraham JL, Crowell EA (1961) The formation of n-propyl alcohol bySaccharomyces cerevisiae. Arch Biochem Biophys 95:163–168PubMedGoogle Scholar
  5. 5.
    Ingraham JL, Guymon JF (1960) The formation of higher aliphatic alcohols by mutant strains ofSaccharomyces cerevisiae. Arch Biochem Biophys 88:157–166PubMedGoogle Scholar
  6. 6.
    Ingraham JL, Guymon JF, Crowell EA (1961) The pathway of formation of n-butyl and n-amyl alcohols by a mutant strain ofSaccharomyces cerevisiae. Arch Biochem Biophys 95:169–175Google Scholar
  7. 7.
    Reazin G, Scales H, Andrease A (1970) Mechanism of major congener formation in alcoholic grain fermentations. J Agr Food Chem 18:585–589Google Scholar
  8. 8.
    Reazin G, Scales H, Andrease A (1973) Production of higher alcohols from threonine and isoleucine in alcoholic fermentations of different types of grain mash. J Agr Food Chem 21:50–54Google Scholar
  9. 9.
    Schulthess D, Ettlinger L (1978) Influence of the concentration of branched chain amino acids on the formation of fusel alcohols. J Inst Brew 84:240–243Google Scholar
  10. 10.
    Vosti DC, Joslyn MA (1954) The autolysis of baker's yeast. Appl Microbiol 2:70–78PubMedGoogle Scholar
  11. 11.
    Wickerham LJ (1951) Taxonomy of yeasts. I. Techniques of classification. U.S. Department of Agriculture Technical Bulletin No. 1029. Washington, D.C.: U.S. Department of AgricultureGoogle Scholar

Copyright information

© Springer-Verlag New York Inc. 1991

Authors and Affiliations

  • Carlo Zambonelli
    • 1
  • Luigi Grazia
    • 1
  • Paolo Giudici
    • 1
  • Vincenzo Tini
    • 1
  1. 1.Department of Protection and Improvement of Agricultural Foods, Section of MicrobiologyUniversity of BolognaReggio EmiliaItaly

Personalised recommendations