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Yeast reduced form

Other organisms are equipped to produce ethanol, by employing a thiamine diphosphate-dependent decarboxylation of pyruvate to acetaldehyde (see Section 15.8) and NAD+ is regenerated by reducing the acetaldehyde to ethanol. This is a characteristic of baker s yeast, and forms the essential process for both bread making (production of CO2) and the brewing industry (formation of ethanol). [Pg.584]

Cytochromes from bacterial, yeast, and mammalian sources have been investigated by Mossbauer spectroscopy (114—117). Horseheart cytochrome c and the c-type cytochrome from T. utilis show spectra characteristic of low-spin Fe(III) in the oxidized form of the protein and low-spin Fe(II) for the reduced form of the protein. Lang et al. (115) have analyzed the Mossbauer data in terms of a low-spin Hamiltonian in some detail. Cooke and Debrunner (116) present quadrupole data on dehydrated forms of oxidized and reduced cytochrome c the quadrupole splittings for hydrated and dehydrated forms of the reduced protein are quite similar in contrast to a difference of the oxidized form. No spin-state change is reported for either form of cytochrome c. [Pg.17]

Fio. 13. Yeast glutathione reductase, semiquinone anion production from the 2-electron reduced form. Curve 1, oxidized enzyme, anaerobic conditions, pH 7.6 curve 2, 1 min after the addition of 1 equivalent of NADPH curve 3, 22 hr later curve 4, 1 hr after the addition of 10 equivalents of NADP curve 5, 235 hr later curve 6, 185 hr after the addition of 5 equivalents of NADPH and ciirve 7, 36 min after opening to air. [Pg.138]

The following enzymes and coenzymes are abbreviated HLADH, horse liver alcohol dehydrogenase YADH, yeast alcohol dehydrogenase PTADH, Pseudomonas testosteronii alcohol dehydrogenase NAD(P) and NAD(P)H, oxidized and reduced forms of nicotinamide adenine diphosphate (or its phosphate) respectively BY, baker s yeast TBADH, Thermoanaerohium hrockii alcohol dehydrogenase ... [Pg.183]

The following abbreviations are used ATP, ADP, and AMP for adenosine 5 -tri-, 5 -pyro-, and 5 -mono-phosphate UDP for uridine 5 -pyrophosphate NAD or NADH for nicotinamide adenine dinucleotide or its reduced form NADP or NADPH for nicotinamide adenine dinucleotide phosphate or its reduced form NCYC for National Collection of Yeast Cultures and CBS for Centraalbureau voor Schimmelcultures. [Pg.125]

Bertrand, 1994 Allen, 1995) decanal and ( )-2-nonenal, on the other hand, are associated with sawdust or plank odour (Chatonnet and Dubourdieu, 1996 1998). The principal carbonyl compound formed in MLF is 2,3-butanedione (diacetyl), whose level can improve, or affect, the wine with its butter-like or fat note (Davis et al., 1985). Diacetyl and 3-hydroxy-2-butanone (acetoin, the reduced form of diacetyl) are produced by pyruvate metabolism of yeasts and lactic bacteria, and their levels may increase two or three fold with MLF depending on the lactic bacteria strain involved (Davis et al., 1985 Martineau and Henick-Kling, 1995 Radler, 1962 Fornachon and Lloyd, 1965 Rankine et al., 1969 Mascarenhas, 1984). For diacetyl in wine sensory thresholds ranging from 0.2mg/L (in Cbardonnay) to 0.9mg/L (Pinot noir), and 2.8 mg/L (Cabernet Sauvignon wine), are reported (Martineau et al., 1995). [Pg.9]

Suh et al. (2001) have demonstrated that several endosymbiotic yeasts of some plant hoppers are members of the Clavicipitaceae. The origins of these very reduced forms are uncertain, but molecular data points to a relationship with insect pathogenic species including the holomorph genus Cordycepioideus and anamorph genus Hirsutella. The yeasts are transmitted from parent to offspring within the egg, and have not been axenically cultured. Only three planthopper yeasts have been characterized to date no name has been applied. [Pg.123]

To elucidate further the possible role of flavin as a sensitizer in photolyase catalysis, Joms conducted a study on the light-catalyzed monomerization of thymine dimers by reduced flavins and flavin analogs as models for the DNA-PL reaction of E. coli and yeast (162). The reduced forms of 1-deazariboflavin, A(3)-methyllumiflavin, 7,8-dimethyl-1,10-ethyleneisoalloxazinium perchlorate, and 5-deazariboflavin were generated anaerobically with excess dithionite. Of these four flavins, cleavage of cij-syn-[me//iy/- H]thymine dimer to [methyl- H]-thymine was observed with reduced 1-deazariboflavin, and to a lesser extent with... [Pg.363]

Scheme 1.—The Reactions Involved in the Enzymic Determination of (a) Glycerol, (b) Erythritol, (c) Glycolaldehyde, and (d) and (e) Formic Acid. [Abbreviations ATP, adenosine 5 -triphosphate ADP, adenosine S -pyrophosphate NAD and NADH, the oxidized and reduced forms of nicotinamide adenine dinucleotide PEP, enolpyruvate phosphate Pi, inorganic orthophosphate GK, glycerol kinase GDH, u-glycerophosphate dehydrogenase EK, erythritol kinase PK, pyruvate kinase YAD, yeast alcohol dehydrogenase FS, formyltetrahydrofolate synthetase FD, formate dehydrogenase and NR, nitrate reductase.]... Scheme 1.—The Reactions Involved in the Enzymic Determination of (a) Glycerol, (b) Erythritol, (c) Glycolaldehyde, and (d) and (e) Formic Acid. [Abbreviations ATP, adenosine 5 -triphosphate ADP, adenosine S -pyrophosphate NAD and NADH, the oxidized and reduced forms of nicotinamide adenine dinucleotide PEP, enolpyruvate phosphate Pi, inorganic orthophosphate GK, glycerol kinase GDH, u-glycerophosphate dehydrogenase EK, erythritol kinase PK, pyruvate kinase YAD, yeast alcohol dehydrogenase FS, formyltetrahydrofolate synthetase FD, formate dehydrogenase and NR, nitrate reductase.]...
In addition to ethanol and COg, (the main end products of the metabolism of maltose) and the minor product glycerol, several organic acids are also produced. Organic acids (e.g. citrate and succinate) are imporant in contributing to the sourness (acidity) of beer and several have distinctive tastes. The non-volatile acids include oxo-acids such as pyruvate and a-oxoglutarate which are excreted by yeast in their reduced forms lactate and 2-hydroxy-glutarate. Malic acid, the product of the carboxylation of pyruvate, and succinic acid, the end product of the reductive pathway from oxaloacetate (or formed via a restricted Krebs cycle. Fig. 17.11) are also excreted. [Pg.215]

C21H27N7O14P2 663.43 Isol. from bakers yeast. Antagonist to alcohol and narcotic analgesics. Biological hydrogen acceptor. Hygroscopic powder. Sol. H2O. 260 ( 17.6 X 10 ) (H2O), 340 nm (6.2 x 10 )(reduced form). Forms a complex with alkaline cyanide which may be used for its estimation. Stable for weeks in cold neutral soln. Less stable in acid soln., rapidly dec. by alkali. [Pg.257]

Baker s yeast reduces simple ketones as shown by the selective reduction of the ketonic moiety on the side chain of the cyclopentadione to the (R)-alcohol (Scheme 25). The formed (R)-alcohol is used in the synthesis is norgestral. ... [Pg.101]

An alternate and competing pathway for the metabolism of cysteinesulfinic acid is its oxidation to cysteic acid (reaction 7, Fig. 2). A new enzyme, L-cysteinesulfinate dehydrogenase, has been isolated from P. vulgaris which catalyzes this reaction. Its unique property is that it is reported to require a hitherto unknown coenzyme, designated as Co III, for activity. A good source of Co III is boiled yeast extract. The reduced form of the coenzyme has an absorption spectrum characteristic of dehydropyridine nucleotides. The structure of this supposed new coenzyme is uncertain. The fact that it can substitute for DPN in many reactions supposedly specific for the latter leads to some wonderment. [Pg.159]

The role of the old yellow enzyme in metabolism is not known. It is reduced by TPNH2 or DPNH2 and the reduced form is reoxidized by atmospheric oxygen. Its activity in this system, however, is too low to account for more than a fraction of yeast respiration. It is more rapidly reoxidized by methylene blue, but very slowly, if at all, by cytochrome c. [Pg.301]


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See also in sourсe #XX -- [ Pg.45 , Pg.157 , Pg.158 ]




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Reduced forms

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