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Literature summary for 4.1.2.61 extracted from

  • Pometto, A.L.; Crawford, D.L.
    Whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus (1983), Appl. Environ. Microbiol., 45, 1582-1585.
    View publication on PubMedView publication on EuropePMC
Search for more literature for 4.1.2.61

Application

Application Comment Organism
synthesis useful for commercial microbial batch fermentation of vanillin, economical production of vanillic acid instead of chemical oxidation of vanillin Streptomyces viridosporus

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3-hydroxy-3-(4-hydroxy-3-methoxyphenyl)propionyl-CoA Streptomyces viridosporus
-
 vanillin + acetyl-CoA
-
 ?
3-hydroxy-3-(4-hydroxy-3-methoxyphenyl)propionyl-CoA Streptomyces viridosporus T7A / ATCC 39115
-
 vanillin + acetyl-CoA
-
 ?

Organism

Organism UniProt Comment Textmining
Streptomyces viridosporus
-
-
-
Streptomyces viridosporus T7A / ATCC 39115
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3-hydroxy-3-(4-hydroxy-3-methoxyphenyl)propionyl-CoA
-
 Streptomyces viridosporus 4-hydroxy-3-methoxybenzaldehyde + acetyl-CoA
-
 ?
3-hydroxy-3-(4-hydroxy-3-methoxyphenyl)propionyl-CoA
-
 Streptomyces viridosporus T7A / ATCC 39115 4-hydroxy-3-methoxybenzaldehyde + acetyl-CoA
-
 ?
3-hydroxy-3-(4-hydroxy-3-methoxyphenyl)propionyl-CoA
-
 Streptomyces viridosporus vanillin + acetyl-CoA
-
 ?
3-hydroxy-3-(4-hydroxy-3-methoxyphenyl)propionyl-CoA
-
 Streptomyces viridosporus T7A / ATCC 39115 vanillin + acetyl-CoA
-
 ?

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
 Streptomyces viridosporus

pH Range

pH Minimum pH Maximum Comment Organism
5.4 8
-
 Streptomyces viridosporus