Novel scheme for biosynthesis of aryl metabolites from L-phenylalanine in the fungus Bjerkandera adusta

Applied and Environmental Microbiology

Volumn 66, Issue 4, 2000, Pages 1517-1522

  Lapadatescu, Carmen ^a   Giniès, Christian ^a   Le Quéré, Jean Luc ^a   Bonnarme, Pascal ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID DERIVATIVE; AROMATIC AMINO ACID; CARBON 13; CARBON 14; PHENYLALANINE;

ARTICLE; BIOSYNTHESIS; BJERKANDERA; ENZYME ACTIVITY; FUNGUS CULTURE; FUNGUS GROWTH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOTOPE LABELING; METABOLITE; NONHUMAN;

BASIDIOMYCOTA; BENZALDEHYDES; BENZOIC ACID; BENZYL ALCOHOLS; CARBON RADIOISOTOPES; CULTURE MEDIA; HYDROCARBONS, AROMATIC; PHENYLALANINE;

ADUSTA; BJERKANDERA ADUSTA; FUNGI; PRUNUS DULCIS;

EID: 0034087468     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.66.4.1517-1522.2000     Document Type: Article

References (29)

1. Berger, R. G., K. Neuhäuser, and F. Drawert. 1986. Characterization of the odour principles of some basidiomycetes: Bjerkandera adusta, Poria aurea, Tyromyces sambuceus. Flavour Fragrance J. 1:181-185.
2. Berger, R. G., K. Neuhaüser, and F. Drawert. 1987. Biotechnological production of flavour compounds. High productivity fermentation of volatile flavour using a strain of Ischnoderma benzoinum. Biotechnol. Bioeng. 30: 987-990.
3. Blau, K., and J. Halket. 1993. Handbook of derivatives for chromatography, 2nd ed. John Wiley & Sons, New York, N.Y.
4. Bourbonnais, R., and M. Paice. 1992. Demethylation and delignification of kraft pulp by Trametes versicolor laccase in the presence of 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate). Appl. Microhiol. Biotechnol. 36:823-827.
5. Bradford, M. M. 1976. A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248-254.
6. Buswell, J. A., and E. Odier. 1987. Lignin biodegradation. Crit. Rev. Biotechnol. 6:1-60.
7. Gallois, A., B. Gross, D. Langlois, H.-E. Spinnler, and P. Brunerie. 1990. Influence of culture conditions on the production of flavour compounds by 29 ligninolytic basidiomycetes. Mycol. Res. 4:494-504.
8. Guillén, F., A. T. Martinez, M. J. Martinez, and C. S. Evans. 1994. Hydrogen-peroxide-producing system of Pleurotus eryngii involving the extracellular enzyme aryl-alcohol oxidase. Appl. Microbiol. Biotechnol. 41:465-470.
9. 2 production by Pleurolus eryngii. Appl. Environ. Microbiol. 60:2811-2817.
10. Gutierrez, A., L. Caramelo, A. Prieto, M. J. Martinez, and A. T. Martinez. 1994. Anisaldehyde production and aryl-alcohol oxidase and dehydrogenase activities in ligninolytic fungi of the genus Pleurotus. Appl. Environ. Microbiol. 60:1783-1788.
11. Hagedorn, S., and B. Kaphammer. 1994. Microbial biocatalysis in the generation of flavor and fragrance chemicals. Annu. Rev. Microbiol. 48:773-800.
12. Janssens, L., H. L. De Pooter, N. M. Schamp, and E. J. Vandamme. 1992. Production of flavours by microorganisms. Process Biochem. 27:195-215.
13. Jensen, K. A., K. M. C. Evans, T. K. Kirk, and K. E. Hammel. 1994. Biosynthetic pathway for veratryl alcohol in the ligninolytic fungus Phanerochaete chrysosporium. Appl. Environ. Microbiol. 60:709-714.
14. Kawai, S., T. Umezawa, and T. Higuchi. 1986. De novo synthesis of veratryl alcohol by Coriolus versicolor. Wood Res. 73:18-21.
15. Kirk, T. K., and R. Farrell. 1987. Enzymatic "combustion": the microbial degradation of lignin. Annu. Rev. Microbiol. 41:465-505.
16. Krings, U., and R. G. Berger. 1998. Biotechnological production of flavours and fragrances. Appl. Microbiol. Biotechnol. 49:1-8.
17. 2H]phenylalanine by the hasidiomycete Ischnoderma benzoinum. J. Biotechnol. 51:123-129.
18. Lapadatescu, C., G. Feron, C. Vergoignan, A. Djian, A. Durand, and P. Bonnarme. 1997. Influence of cell immobilization on the production of benzaldehyde and benzyl alcohol by the white-rot fungi Bjerkandera adusta, Ischnoderma benzoinum and Dichomitus squalens. Appl. Microbiol. Biotechnol. 47:708-714.
19. Lapadatescu, C., C. Guniès, A. Djian, H.-E. Spinnler, J.-L. Le Quéré, and P. Bonnarme. 1999. Regulation of the synthesis of aryl metabolites by phospholipid sources in the white-rot fungus Bjerkandera adusta. Arch. Microbiol. 171:151-158.
20. Lapadatescu, C., and P. Bonnarme. 1999. Production of aryl metabolites in solid-state fermentations of the white-rot fungus Bjerkandera adusta. Biotechnol. Lett. 21:763-769.
21. Mester, T., H. J. Swarts, S. Romero Solé, J. A. M. De Bont, and J. A. Field. 1997. Stimulation of aryl metabolite production in the basidiomycete Bjerkandera sp. strain BOS55 with biosynthetic precursors and lignin degradation products. Appl. Environ. Microbiol. 63:1987-1994.
22. Muheim, A., R. Waldner, M. S. A, Leisola, and A. Fiechter. 1990. An extracellular aryl-alcohol oxidase from the white-rot fungus Bjerkandera adusta. Enzyme Microb. Technol. 12:204-209.
23. Muheim, A., R. Waldner, D. Sanglant, J. Reiser, H. E. Schoemaker, and M. S. A. Leisola. 1991. Purification and properties of an aryl-alcohol dehy-drogenase from the white-rot fungus Phanerochaete chrysosporium. Eur. J. Biochem. 195:369-375.
24. Orndorff, S. A., N. Constantino, D. Stewart, and D. R. Durham. 1988 Strain improvement of Rhodotorula graminis to production of a novel L-phenylal-anine ammonialyase. Appl. Environ. Microbiol. 54:996-1002.
25. Paszczynski, A., R. Crawford, and V. B. Huynh. 1988 Manganese peroxidase of Phanerochaete chrysosporium: purification. Methods Enzymol. 161:264-268.
26. Peláez, F., M. J. Martínez, and A. T. Martínez. 1995. Screening of 68 species of basidiomycetes for enzymes involved in lignin degradation. Mycol. Res. 99:37-42.
27. Tien, M., and T. K. Kirk. 1983. Lignin-degrading enzyme from the hymenomycete Phanerochaete chrysosporium Burds. Science 221:661-663.
28. Welsh, W. F., W. D. Murray, and R. E. Williams. 1989. Microbiological and enzymatic production of flavour and fragrance chemicals. Crit. Rev. Biotechnol. 9:105-169.
29. Yvon, M., S. Thirouin, L. Rijnen, D. Fromentier, and J. C. Gripon. 1997. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Appl. Environ. Microbiol. 63:414-419.