RT Journal Article SR Electronic(1) A1 Goodey, Andrew R. A1 Tubb, Roy S.YR 1982 T1 Genetic and Biochemical Analysis of the Ability of Saccharomyces cerevisiae to Decarboxylate Cinnamic Acids JF Microbiology, VO 128 IS 11 SP 2615 OP 2620 DO https://doi.org/10.1099/00221287-128-11-2615 PB Microbiology Society, SN 1465-2080, AB 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., UL https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-128-11-2615