粟酒裂殖酵母中苹果酸酒精发酵途径的研究。
A study of the maloalcoholic fermentation pathway in Schizosaccharomyces pombe.
作者信息
Maconi E, Manachini P L, Aragozzini F, Gennari C, Ricca G S
出版信息
Biochem J. 1984 Jan 15;217(2):585-8. doi: 10.1042/bj2170585.
Abstract
The pathway of the maloalcoholic fermentation in Schizosaccharomyces pombe was investigated by a 1H-, 2H- and 13C-n.m.r.-spectroscopic study of hydrogen and deuterium distribution on the ethanol produced by S. pombe from L-malic acid in 2H2O and from L-[2-2H]malic acid. Our findings rule out a double-decarboxylation mechanism and agree with a pathway that involves acetaldehyde as intermediate.
摘要
通过对粟酒裂殖酵母在2H2O中由L-苹果酸以及由L-[2-2H]苹果酸产生的乙醇上氢和氘分布的1H、2H和13C核磁共振光谱研究，探究了粟酒裂殖酵母中苹果酸-酒精发酵的途径。我们的研究结果排除了双脱羧机制，并与一条涉及乙醛作为中间体的途径相符。
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本文引用的文献
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