FORMATION OF HIGHER ALCOHOLS FROM AMINO ACIDS DERIVED FROM YEAST PROTEINS

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Abstract
When yeast, which had previously been grown in an amino acid rich medium and labelled with 14C-leucine, was transferred to a strongly nitrogen-limiting medium containing glucose and ammonium sulphate, the 3-methylbutanol obtained after completed fermentation was radioactive, indicating that about 13% of the leucine of yeast was transformed to this alcohol, and that at least 10% of 3-methylbutanol formed was derived from the protein of yeast. This in turn suggests that protein turnover in yeast partly occurs in such a way that carbon skeletons of amino acids are rejected and only the amino group is re-utilized.