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KMID : 0380619840160010090
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 1 p.90 ~ p.94
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Metabolic Pathway of L - Malate in Malo - Alcoholic Fermentation
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Abstract
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We deduced a possible metabolic pathway of L-malate in a malo-alcoholic yeast, Schizosaccharomyces japonicas var. japonicas 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 Mn^(2+) activated malic enzyme activity. Based on these results obtained we have deduced a main pathway of $quot;malate→pyruvate→acetaldehyde→ethanol$quot; for the utilization of L-malate by this malo-alcoholic yeast strain.
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