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Literature summary extracted from

  • Lilly, M.; Bauer, F.F.; Styger, G.; Lambrechts, M.G.; Pretorius, I.S.
    The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates (2006), FEMS Yeast Res., 6, 726-743.
    View publication on PubMed

Application

EC Number Application Comment Organism
2.6.1.42 nutrition influences aroma and flavour compound formation and the sensory characteristics of wines and distillates Saccharomyces cerevisiae

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.6.1.42 expressed in the industrial wine yeast strain Saccharomyces cerevisiae VIN13 Saccharomyces cerevisiae

Organism

EC Number Organism UniProt Comment Textmining
2.6.1.42 Saccharomyces cerevisiae
-
-
-
2.6.1.42 Saccharomyces cerevisiae BY4742
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.6.1.42 L-leucine + 2-oxoglutarate
-
 Saccharomyces cerevisiae 4-methyl-2-oxopentanoate + L-glutamate
-
 ?
2.6.1.42 L-leucine + 2-oxoglutarate
-
 Saccharomyces cerevisiae BY4742 4-methyl-2-oxopentanoate + L-glutamate
-
 ?
2.6.1.42 L-valine + 2-oxoglutarate
-
 Saccharomyces cerevisiae 3-methyl-2-oxobutanoate + L-glutamate
-
 ?
2.6.1.42 L-valine + 2-oxoglutarate
-
 Saccharomyces cerevisiae BY4742 3-methyl-2-oxobutanoate + L-glutamate
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.6.1.42 BCAATase
-
 Saccharomyces cerevisiae
2.6.1.42 branched-chain amino acid transaminase
-
 Saccharomyces cerevisiae

Cofactor

EC Number Cofactor Comment Organism Structure
2.6.1.42 pyridoxal 5'-phosphate
-
 Saccharomyces cerevisiae