@article{mbs:/content/journal/micro/10.1099/00221287-128-11-2615, author = "Goodey, Andrew R. and Tubb, Roy S.", title = "Genetic and Biochemical Analysis of the Ability of Saccharomyces cerevisiae to Decarboxylate Cinnamic Acids", journal= "Microbiology", year = "1982", volume = "128", number = "11", pages = "2615-2620", doi = "https://doi.org/10.1099/00221287-128-11-2615", url = "https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-128-11-2615", publisher = "Microbiology Society", issn = "1465-2080", type = "Journal Article", abstract = "Decarboxylation of ferulate to 4-vinylguaiacol is associated with the production of a phenolic off-flavour in beer. The ability (Pof+) of non-brewing strains of Saccharomyces cerevisiae to carry out this reaction has been assigned, by tetrad analysis, to a single nuclear gene. This gene (POF1) is dominant in heterozygous diploids and segregates independently from MATa/MATĪ±, lys2 and DEX1. Therefore, elimination of the Pof+ phenotype from strains intended for brewing is feasible by either mutation or genetic segregation. Since ferulate was decarboxylated by cell-free supernatants derived from Pof+ strains, but not by similar fractions from Pof- strains, POF1 encodes production of a cellular decarboxylase. Strains carrying POF1 also decarboxylated coumarate and cinnamate in vivo, but with caffeate, 4-hydroxybenzoate, 4-hydroxyphenylacetate, styrylacetate, mandelate or phenylpropionate as substrates, the corresponding decarboxylation products were not detected. POF1 may confer resistance to inhibitory effects of naturally occurring cinnamates on yeast growth.", }