Ferulic acid decarboxylase

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate

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435161, C12G 240, C12P 706

Patent

active

059551372

ABSTRACT:
The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.

REFERENCES:
Rosazza et al., "Review Biocatalytic Transformations of Ferulic Acid: An Abundant Aromatic Natural Product", Journal of Industrial Microbiology (1995) 15, pp. 457-471.
Hinnen et al., "Transformation of Yeast," Proc. Natl. Acad. Sci. USA, Apr. 1978, vol. 75, No. 4, pp. 1929-1933.
Clausen et al., "PAD1 Encodes Phenylacrylic Acid Decarboxylase," Gene, 142 (1994), pp. 107-112.
Huang et al., "Purification and Characterization of a Ferulic Acid Decarboxylase fromPseudomonas Fluorescens," Journal of Bacteriology, Oct. 1994, vol. 176, No. 19, pp. 5912-5918.
Lesage-Meessen et al., "A Two-Step Bioconversion Process for Vanillin Production," Journal of Biotechnology, 50 (1996) pp. 107-113.
Feron et al., "Prospects for the Microbial Production of Food Flavours," Trends in Food Science & Technology, Sep. 1996, vol. 7, pp. 285-293.

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