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Literature summary for 2.6.1.42 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
Search for more literature for 2.6.1.42

Application

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

Cloned(Commentary)

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

Organism

Organism UniProt Comment Textmining
Saccharomyces cerevisiae
-
-
-
Saccharomyces cerevisiae BY4742
-
-
-

Substrates and Products (Substrate)

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

Synonyms

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

Cofactor

Cofactor Comment Organism Structure
pyridoxal 5'-phosphate
-
 Saccharomyces cerevisiae