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Only primary amines were transformed to secondary acetamides by Saccharomyces cerevisiae in anaerobic model fermentations. Secondary amines and L-amino acids don't form N-acetyl-amines. Maximal rates of acetylation were obtained with 2- and 3-methyl-butylamine as acceptors of the postulated aminacetylase-reaction. The rate of acetylation of 2-phenylethylamine amounted to 12%; n-heptyl- and n-octylamine were transformed only in traces. At the example of 2-methyl-butylamine the kinetics of the reaction and the influence of the pH-value, of different N-sources and different concentrations of 2,4-dinitrophenol on the rate of acetylation have been examined. The identification and the determination of the microbiologically formed volatile compounds have been realised by means of the gaschromatography, concerning the qualitative experiments under mass-spectrometrical control.
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