Microbiology and Biotechnology

Research from M.M.W. Etschmann and colleagues has provided new data on microbiology and biotechnology

Published in Biotech Business Week, October 20th, 2008

"Yeasts can convert amino acids to flavor alcohols following the Ehrlich pathway, a reaction sequence comprising transamination, decarboxylation, and reduction. The alcohols can be further derivatized to the acetate esters by alcohol acetyl transferase," scientists writing in the journal Applied Microbiology and Biotechnology report.

"Using L-methionine as sole nitrogen source and at high concentration, 3-(methylthio)1-propanol (methionol) and 3-(methylthio)-propylacetate (3- MTPA) were produced with Saccharomyces cerevisiae. Methionol and 3- MTPA acted growth inhibiting at concentrations of >5 and >2 g L-1, respectively. With the wild type strain S....

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Source: Biotech Business Week (2008-10-20)

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