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Abstract: In 1960, Schizophyllum commune, a Basidiomycete, was found to produce L-malate from glucose and CaCO3 (Tachibana, 1961). It was proved that the L-malate was formed via a reductive carboxylation of phosphoenolpyruvate to which glucose was metabolized through the glycolysis (Tachibana et al., 1967). The Basidiomycete was further ascertained to produce a larger amount of L-malate from ethanol and CaCO3 than that from glucose and CaCO3 (Tachibana and Murakami, 1973). The efeectiveness of CaCO3 or CO2 gas on the L-malate fermentation could be understood by postulating that both compounds were utilized as CO2 sources to produce L-malate. Therefore, it was concluded that the process of L-malate production from ethanol might be explained by the following reaction indicating a CO2-fixing fermentation (Tachibana and Murakami, 1974a). The mechanism of the L-malate production was enzymatically C2H5OH+2CO2 → C4H6O5 studied using a crude cell-free extract of S. commune. The results suggested that the last step of the L-malate-producing pathway from ethanol was the reduction of oxalacetate to which the coupling reaction of alcohol dehydrogenase [EC 1.1.1.1] with malate dehydrogenase [EC 1.1.1.37] contributed in the cytoplasm compartment 5tachibana et al., 1974c). Recently, two new flavins (X and Y) were found in the culture broth of S. commune. They were converted from FR, where compound Y seemed to be a precursor of compound X (Tachibana, 1972; Tachibana and Murakami, 1974b). These new flavins were named "schizoflavin (SF)" after Schizophyllum, and X and Y were tentatively called SF1 and SF2, respectively (Tachibana and Murakami, 1975). In this paper, the some chemical properties of SF and its physiological functions, especially the relationship between SF formation and L-malate accumulation, were described, and the distribution of SF in edible Basidiomycetes was investigated.
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