Binding of end product in the fermentation of nucleotides

Abstract

SummaryFlavor enhancing nucleotides may be produced by streptomycetes. Mutants of streptomyces 772 were found to produce, under ordinary fermentation conditions, considerable amounts of 5'-IMP and 5'-XMP, but only traces of 5'-GMP. This was probably due to the feedback inhibition of the end product GMP. I t was shown that through suitable fermentation techniques it was possible to overcome this internal control mechanism, leading to increased yields of 5'-GMP.

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup

“…This may be explained by several factors. First, sous vide has a gentle conditions that do not damage nucleotide functionality, and second, 5′‐XMP deaminase retains enzyme activity after sous vide cooking, which ensures 5′‐XMP can still be bioconverted to 5′‐GMP (Schwartz & Margalith, ).…”