{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T20:13:53Z","timestamp":1789848833010,"version":"4.0.1"},"reference-count":26,"publisher":"American Society for Microbiology","issue":"4","license":[{"start":{"date-parts":[[1998,4,1]],"date-time":"1998-04-01T00:00:00Z","timestamp":891388800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[1998,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            The fusel alcohols 3-methyl-1-butanol, 2-methyl-1-butanol, and 2-methyl-propanol are important flavor compounds in yeast-derived food products and beverages. The formation of these compounds from branched-chain amino acids is generally assumed to occur via the Ehrlich pathway, which involves the concerted action of a branched-chain transaminase, a decarboxylase, and an alcohol dehydrogenase. Partially purified preparations of pyruvate decarboxylase (EC\n            <jats:ext-link xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" ext-link-type=\"ec\" xlink:href=\"4.1.1.1\" xlink:type=\"simple\">4.1.1.1<\/jats:ext-link>\n            ) have been reported to catalyze the decarboxylation of the branched-chain 2-oxo acids formed upon transamination of leucine, isoleucine, and valine. Indeed, in a coupled enzymatic assay with horse liver alcohol dehydrogenase, cell extracts of a wild-type\n            <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n            strain exhibited significant decarboxylation rates with these branched-chain 2-oxo acids. Decarboxylation of branched-chain 2-oxo acids was not detectable in cell extracts of an isogenic strain in which all three\n            <jats:italic>PDC<\/jats:italic>\n            genes had been disrupted. Experiments with cell extracts from\n            <jats:italic>S. cerevisiae<\/jats:italic>\n            mutants expressing a single\n            <jats:italic>PDC<\/jats:italic>\n            gene demonstrated that both\n            <jats:italic>PDC1<\/jats:italic>\n            - and\n            <jats:italic>PDC5<\/jats:italic>\n            -encoded isoenzymes can decarboxylate branched-chain 2-oxo acids. To investigate whether pyruvate decarboxylase is essential for fusel alcohol production by whole cells, wild-type\n            <jats:italic>S. cerevisiae<\/jats:italic>\n            and an isogenic pyruvate decarboxylase-negative strain were grown on ethanol with a mixture of leucine, isoleucine, and valine as the nitrogen source. Surprisingly, the three corresponding fusel alcohols were produced in both strains. This result proves that decarboxylation of branched-chain 2-oxo acids via pyruvate decarboxylase is not an essential step in fusel alcohol production.\n          <\/jats:p>","DOI":"10.1128\/aem.64.4.1303-1307.1998","type":"journal-article","created":{"date-parts":[[2019,12,19]],"date-time":"2019-12-19T19:33:21Z","timestamp":1576784001000},"page":"1303-1307","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":50,"title":["Pyruvate Decarboxylase Catalyzes Decarboxylation of Branched-Chain 2-Oxo Acids but Is Not Essential for Fusel Alcohol Production by\n            <i>Saccharomyces cerevisiae<\/i>"],"prefix":"10.1128","volume":"64","author":[{"given":"Eelko G.","family":"ter Schure","sequence":"first","affiliation":[{"name":"<!--label omitted: 1-->Department of Molecular Cell Biology, Utrecht University, 3584 CH Utrecht,1"},{"name":"<!--label omitted: 2-->Unilever Research Laboratory Vlaardingen, 3133 AT Vlaardingen,2 and"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marcel T.","family":"Flikweert","sequence":"additional","affiliation":[{"name":"<!--label omitted: 3-->Department of Microbiology and Enzymology, Kluyver Laboratory of Biotechnology, Delft University of Technology, 2628 BC Delft,3 The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Johannes P.","family":"van Dijken","sequence":"additional","affiliation":[{"name":"<!--label omitted: 3-->Department of Microbiology and Enzymology, Kluyver Laboratory of Biotechnology, Delft University of Technology, 2628 BC Delft,3 The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jack T.","family":"Pronk","sequence":"additional","affiliation":[{"name":"<!--label omitted: 3-->Department of Microbiology and Enzymology, Kluyver Laboratory of Biotechnology, Delft University of Technology, 2628 BC Delft,3 The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C. Theo","family":"Verrips","sequence":"additional","affiliation":[{"name":"<!--label omitted: 1-->Department of Molecular Cell Biology, Utrecht University, 3584 CH Utrecht,1"},{"name":"<!--label omitted: 2-->Unilever Research Laboratory Vlaardingen, 3133 AT Vlaardingen,2 and"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_2_2_2","doi-asserted-by":"crossref","unstructured":"Berry\nD. R.\nWatson\nD. C.\nProduction of organoleptic compounds\nYeast biotechnology.\nBerry\nD. R.\nRussell\nI.\nStewart\nG. 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