Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 1
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- Pages.90-94
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- 1984
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- 0367-6293(pISSN)
Metabolic Pathway of L-Malate in Malo-Alcoholic Fermentation
Malo-Alcohol 발효(醱酵)에 있어서 사과산의 대사경로(代謝経路)
- Chung, Ki-Taek (College of Agriculture, Kyungpook National University) ;
- Yu, Tae-Shick ;
- Song, Hyung-Ik (College of Agriculture, Kyungpook National University) ;
- Kim, Jae-Kuen (College of Agriculture, Kyungpook National University) ;
- Kim, Chan-Jo
- Published : 1984.03.30
Abstract
We deduced a possible metabolic pathway of L-malate in a malo-alcoholic yeast, Schizosaccharomyces japonicus var. japonicus St-3. The malic enzyme (EC 1.1.1.40) prepared from the microorganism was about four times as active as that of malate dehydrogenase (EC 1.1.1.37). And Km values of malic enzyme and malate dehydrogenase for malate were found to be 3.125 mM and 4.761 mM, respectively, which referred to the fact that the affinity of malic enzyme for the substrate was greater than that of malate dehydrogenase. We also found that pyruvate was produced with disappearing malate in malo-alcoholic fermentation, and that the addition of
Malo-alcohol 발효효모(醱酵酵母) Schizosaccharomyces japonicus var. japonius St-3에 의한 사과산의 대사경로(代謝經路)를 검토한 결과는 다음과 같다. Schiz, japonicus var. japonicus St-3의 조효소(粗酵素)의 활성(活性)을 측정(測定)한 바, malic enzyme(EC1. 1. 1. 40)의 효소활성(活性)이 malate dehydrogenase(EC1. 1. 1. 37)보다 약 4배 높았으며 양효소(兩酵素)의 기질(基質)인 L-malate에 대한 Km치(値)는 malic enzymed l 3. 125mM, malated dehydrogenase는 4. 761mM로써 기질에 대한 친화성(親和性)에 있어서 malic enzyme 쪽이 훨씬 컸다. malo-alcohol발효(醱酵)과정중 사과산이 소시(消矢)되어 pyruvate가 생성(生成)됨을 확인(確認)할 수있었으며
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