An enzyme synthesizes hydroxyl acetaldehyde and/or 1,3-dihydroxyacetone by catalyzing formaldehyde. Site-directed mutation of benzoylformate decarboxylase (BFD) creates a mutant of the enzyme, which can polymerize the formaldehyde, A phosphoketalose (F/XPK) generates acetyl phosphoric acid from the hydroxyl acetaldehyde or 1,3-dihydroxyacetone (DHA). Combination with phosphotransacetylase (Pta) provides a route from the formaldehyde to acetyl coenzyme A in three steps.

Disclosed herein is a method for the production of isopentenyl diphosphate, dimethylallyl diphosphate and/or isoprenoids derived therefrom.

Disclosed herein is a method for the production of isopentenyl diphosphate, dimethylallyl diphosphate and/or isoprenoids derived therefrom.

The invention provides a method for producing a terpene or a precursor thereof by microbial fermentation. Typically, the method involves culturing a recombinant bacterium in the presence of a gaseous substrate whereby the bacterium produces a terpene or a precursor thereof, such as mevalonic acid, isopentenyl pyrophosphate, dimethylallyl pyrophosphate, isoprene, geranyl pyrophosphate, farnesyl pyrophosphate, and/or farnesene. The bacterium may comprise one or more exogenous enzymes, such as enzymes in mevalonate, DXS, or terpene biosynthesis pathways.

The invention provides a method for producing a terpene or a precursor thereof by microbial fermentation. Typically, the method involves culturing a recombinant bacterium in the presence of a gaseous substrate whereby the bacterium produces a terpene or a precursor thereof, such as mevalonic acid, isopentenyl pyrophosphate, dimethylallyl pyrophosphate, isoprene, geranyl pyrophosphate, farnesyl pyrophosphate, and/or farnesene. The bacterium may comprise one or more exogenous enzymes, such as enzymes in mevalonate, DXS, or terpene biosynthesis pathways.

The present invention concerns proteins having improved omega-transaminase (ω-TA) activity, nucleic acid molecules encoding respective proteins having improved ω-TA activity and methods for stereo selective synthesis of chiral amines and amino acids or increasing of chiral amines isomers in enantiomer mixtures.

The present invention concerns proteins having improved omega-transaminase (ω-TA) activity, nucleic acid molecules encoding respective proteins having improved ω-TA activity and methods for stereo selective synthesis of chiral amines and amino acids or increasing of chiral amines isomers in enantiomer mixtures.

The present invention relates to an “Organic, Natural Antimicrobial preservative for Meat products” comprising of natural organic salts (majorly lactates and acetates) which are a completely safe, organic, natural ingredients for preventing spoilage of fresh meats and sausages under refrigeration and imparts an enhanced shelf life to the meat products. The present organic preservative is produced by a two-step microbial fermentation of reducing sugars extracted from sweet potato and cassava starches using plantarum” for the first anaerobic fermentation step followed by the second “aerobic fermentation” step by a bacterial “Lactobacillus consortium comprising of Saccharomyces cerevisiae and Acetobacter aceti followed by downstream purification steps. It imparts a long term preservation and shelf life to the meat products for a period of more than 20-25 days for fresh brined meat and more than 6-8 months for processed and cured, refrigerated meats.

The present invention relates to an “Organic, Natural Antimicrobial preservative for Meat products” comprising of natural organic salts (majorly lactates and acetates) which are a completely safe, organic, natural ingredients for preventing spoilage of fresh meats and sausages under refrigeration and imparts an enhanced shelf life to the meat products. The present organic preservative is produced by a two-step microbial fermentation of reducing sugars extracted from sweet potato and cassava starches using plantarum” for the first anaerobic fermentation step followed by the second “aerobic fermentation” step by a bacterial “Lactobacillus consortium comprising of Saccharomyces cerevisiae and Acetobacter aceti followed by downstream purification steps. It imparts a long term preservation and shelf life to the meat products for a period of more than 20-25 days for fresh brined meat and more than 6-8 months for processed and cured, refrigerated meats.

Provided are a transaminase mutant and a method for producing a chiral amine using the same. An amino acid sequence of the transaminase mutant is an amino acid sequence obtained by mutation occurred in an amino acid sequence as shown in SEQ ID NO: 1, and the mutation includes at least one of the following mutation sites: position 3, position 5, position 8, position 25, position 32, position 45, position 56, position 59, position 60, position 84, position 86, position 164, position 176, position 178, position 180, position 187, position 197, position 206, position 207, position 242, position 245, position 319 and position 324.