清酒醪ならびにワイン醪中におけるコハク酸の生成

概要

論文の詳細を見る
The possible metabolic pathways leading to succinate formation during fermentation of wine and sake were investigated.The formation of succinate in grape must was much more and more rapid than that in sake-moromi mash. But there was no difference between the activity of succinate formation in wine yeasts and in sake yeasts. Sake yeasts also produced large amounts of succinate in koji extract medium containing as much malate as contained in grape juice (0.02 mole/l). These observations indicated that malate was one of the key materials for succinate formation.Washed yast cells obtained under anaerobic culture conditions converted malate and fumarate to succinate. In addition, the cell-free extracts prepared from anaerobic, aerobic, respiratory deficient mutants and sake-moromi yeast cells reduced malate and fumarate to succinate in the presence of FAD, or FMN, and NADH. But, the cell-free extract of aerobic cells was more sensitive to inhibition by malonate than those of the others.From these results, it was considered that succinate in sake-moromi mash and in grape must was mainly formed from malate via fumarate by fumarate reductase which was developed under anaerobic conditions and was virtually insensitive to inhibition by low concentrations of malonate, though its formation from glutamate via α-ketoglutarate was assumed to have partially occurred.
社団法人日本生物工学会の論文
1980-09-25