The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on
            <i>Saccharomyces cerevisiae</i>
            Metabolism

Hazelwood, L.A.; Daran, Jean‐Marc; Maris, Antonius J. A. van; Pronk, Jack T.; Dickinson, J. Richard

doi:10.1128/aem.02625-07

Cited by 1,210 publications

(692 citation statements)

References 69 publications

Supporting

Mentioning

613

Contrasting

Unclassified

Order By: Relevance

“…Branched-chain amino acids, derived from soybean protein, turn into -keto acids through deamination or transamination during metabolic processes, and then they can generate branched-chain aldehydes and branched-chain acids through decarboxylation and oxidation. 17,18) Such other short-chain fatty acids as propanoic acid and butanoic acid could have originated from the lipolysis of microorganisms and contribute a rancid odor note. 13,16,17) Most of the 21 aldehydes were only isolated by the SPME method, possibly due to their high volatility.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

Lee

Choi³

et al. 2013

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solidphase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major volatiles in the samples treated with T. halophilus were acetic acid, formic acid, benzaldehyde, methyl acetate, ethyl 2-hydroxypropanoate, 2-hydroxy-3-methyl-2-cyclopenten-1-one, and 4-hydroxy-3-methoxybenzaldehyde, while those in the samples inoculated with Z. rouxii were mainly ethanol, acetaldehyde, ethyl propanoate, 2/3-methylbutanol, 1-butanol, 2-phenylethanol, ethyl 2-methylpropanoate, and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone. The results indicate that T. halophilus produced significant acid compounds and could affect the Z. rouxii activity, supporting the notion that yeasts and lactic acid bacteria respectively have different metabolic pathways of alcoholic fermentation and lactic acid fermentation, and produce different dominant volatile compounds in soy sauce.Key words: soy sauce; volatile compound; volatile profile; Zygosaccharomyces rouxii; Tetragenococcus halophilus Soy sauce, a soybean-based fermented food, is used in the cooking and seasoning of many Asian foods. Its popularity is increasing worldwide, mainly due to its characteristic flavor and umami taste.1) The industrial manufacturing process for soy sauce generally consists of three main steps: making koji, fermenting brine, and refining. Making koji involves inoculating cooked soybeans with Aspergillus oryzae (A. sojae) which produces such extracellular enzymes as proteases and amylases that hydrolyze proteins and polysaccharides in the soybeans. A brine mixture is then made by steeping the obtained koji in a salt solution. The brine mixture can be inoculated at this point with such a pure cultured lactic acid bacterium as Tetragenococus halophilus and such yeast as Zygosaccharomyces rouxii. Since these salt-tolerable lactic acid bacteria and yeasts are the predominant microorganisms during brine fermentation, adding pure cultured T. halophilus and Z. rouxii can accelerate and develop the formation of flavor in soy sauce.2,3) The high salt concentration also prevents the growth of undesirable microorganisms. The enzymes from the koji continuously break down the macromolecules in soybeans into smaller molecules such as sugars, peptides, and amino acids. During the growth of T. halophilus and Z. rouxii, diverse secondary metabolites, including the volatile flavor components, are formed via different metabolic pathways during lactic acid fermentation and alcoholic fermentation.3) The objective of brine fermentation is consequently to maximize both flavor production and hydrolysis of the macromolecules in soybeans.4) Nearly 300 volatile flavor compounds in soy sauce have been identified by many studies.5-7) The various volatiles identified in soy sauce...

show abstract

Section: Resultsmentioning

confidence: 99%

“…17,18) On the other hand, the long-chain aldehydes, including hexanal, heptanal, octanal, and nonanal, are considered to be produced from long-chain fatty acids by enzymatic oxidation during fermentation. 19) Most of these aldehydes have beany and/or fatty odor notes.…”

Section: Resultsmentioning

confidence: 99%

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

Lee

Choi³

et al. 2013

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

show abstract

“…Isobutanol is produced in wild type S. cerevisiae via valine metabolism. Therefore, if genetic engineering of S. cerevisiae is further optimized, isobutanol production seems promising (Hazelwood et al 2008). However, it is worth highlighting that the amino acid biosynthesis pathway is tightly regulated in nature via feedback inhibition of the intermediates.…”

Section: Bio-alcohols Via Rerouting Of the Amino Acid Biosynthesis Pamentioning

confidence: 99%

“…There has been extensive research conducted to reconstitute the Erlich pathway in E. coli or S. cerevisiae for the production of different types of alcohols. (Hazelwood et al 2008) Lack of selectivity is one of the challenges when re-routing the amino acid biosynthesis pathway for the production of a given alcohol. Atsumi and coworkers (2008b) successfully introduced alpha-isoketovalerate decarboxylase from Lactococcus lactis (kivd) and alcohol dehydrogenase from S. cerevisiae (adh2) in E. coli with the objective of producing isobutanol.…”

Section: Bio-alcohols Via Rerouting Of the Amino Acid Biosynthesis Pamentioning

confidence: 99%

Can Microbially Derived Advanced Biofuels Ever Compete with Conventional Bioethanol? A Critical Review

Veettil

Kumar

Koukoulas³

2016

BioResources

View full text Add to dashboard Cite

“…Tryptophol present in wine and beer as byproducts of fermentation can also be produced in the human liver after disulfiram treatment for chronic alcoholism [8]. The synthesis of tryptophol by yeast was first described by Felix Ehrlich in 1912 [9] as the metabolic conversion of amino acids via the successive steps of transamination, decarboxylation, and reduction [10]. Tryptophol is also used as a precursor in the synthesis of the drug Indoramin, which is used commonly in many applications as an alpha blocker for cardiovascular diseases and high blood pressure treatment [11].…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Yields of Phenolic Compounds during Fermentation Using <i>Saccharomyces cerevisiae</i> Strain 96581

Banach¹,

Ooi²

2014

FNS

View full text Add to dashboard Cite

Phenylethanol, tyrosol, and tryptophol are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages. This research shows that Saccharomyces cerevisiae Strain 96581 is capable of producing significantly higher levels of these three compounds when the precursor amino acids were supplemented into either the Chardonnay concentrate for wine-making or the malt concentrate for brewing English Ale. Strain 96581 can produce phenylethanol, tyrosol, and tryptophol as high as 434 mg/kg, 365 mg/kg, and 129 mg/kg, respectively, in the beer fermentation. The performance of Ale yeast WLP002 from White Labs Inc. was also analyzed for comparison. Strain 96581 outperformed WLP002 in the control beer, the amino acids supplemented beer, and the kiwi-beer background. This shows that Strain 96581 is more effective than WLP002 in converting the malt and the kiwi fruit supplements via its endogenous enzymes.

show abstract

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

Cited by 1,210 publications

References 69 publications

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

Can Microbially Derived Advanced Biofuels Ever Compete with Conventional Bioethanol? A Critical Review

Enhancing the Yields of Phenolic Compounds during Fermentation Using <i>Saccharomyces cerevisiae</i> Strain 96581

Contact Info

Product

Resources

About

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

Cited by 1,210 publications

References 69 publications

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

Can Microbially Derived Advanced Biofuels Ever Compete with Conventional Bioethanol? A Critical Review

Enhancing the Yields of Phenolic Compounds during Fermentation Using &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; Strain 96581

Contact Info

Product

Resources

About

Enhancing the Yields of Phenolic Compounds during Fermentation Using <i>Saccharomyces cerevisiae</i> Strain 96581