Isolation and characterization of awamori yeast mutants with l-leucine accumulation that overproduce isoamyl alcohol
Author:
Funder
Japan Science and Technology Agency
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference20 articles.
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3. Mutants of baker's yeasts producing a large amount of isobutyl alcohol or isoamyl alcohol, flavor components of bread;Watanabe;Appl. Microbiol. Biotechnol.,1990
4. Isolation and application of mutants producing sufficient isoamyl acetate, as sake flavor component;Ashida;Agric. Biol. Chem.,1987
5. Leucine biosynthesis in yeast: identification of two genes (LEU4, LEU5) that affect α-isopropylmalate synthase activity and evidence that LEU1 and LEU2 gene expression is controlled by α-isopropylmalate and the product of a regulatory gene;Baichwal;Curr. Genet.,1983
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