Abstract: Genetically modified LeuCD? enzyme complexes, processes for preparing a C7-C11 2-ketoacid utilizing genetically modified LeuCD? enzyme complexes, and microbial organisms including modified LeuCD enzyme complexes are described. The instantly-disclosed genetically modified LeuCD? enzyme complexes, processes for preparing a C7-C11 2-ketoacid, and microbial organisms including modified LeuCD? enzyme complexes can be particularly useful for producing C6-C10 aldehydes, alkanes, alcohols, and carboxylic acids, both in vivo and in vitro.

Abstract: Disclosed herein are new strains of Propionibacterium and methods for the biosynthetic production of propionic acid.

Abstract: Genetically modified LeuCD? enzyme complexes, processes for preparing a C7-C11 2-ketoacid utilizing genetically modified LeuCD? enzyme complexes, and microbial organisms including modified LeuCD enzyme complexes are described. The instantly-disclosed genetically modified LeuCD? enzyme complexes, processes for preparing a C7-C11 2-ketoacid, and microbial organisms including modified LeuCD? enzyme complexes can be particularly useful for producing C6-C10 aldehydes, alkanes, alcohols, and carboxylic acids, both in vivo and in vitro.

Abstract: Modification of the amino acid sequence of a phenylpyruvate decarboxylase from Azospirillum brasilense produces a novel group of phenylpyruvate decarboxylases with improved specificity to certain substrates, including in particular C7-C11 2-ketoacids such as, for example, 2-ketononanoate and 2-keto-octanoate. This specificity enables effective use of the phenylpyruvate decarboxylase in, for example, an in vivo process wherein 2-ketobutyrate or 2-ketoisovalerate are converted to C7-C11 2-ketoacids, and the novel phenylpyruvate decarboxylase converts the C7-C11 2-ketoacid to a C6-C10 aldehyde having one less carbon than the 2-ketoacid. Ultimately, through contact with additional enzymes, such C6-C10 aldehydes may be converted to, for example, C6-C10 alcohols, C6-C10 carboxylic acids, C6-C10 alkanes, and other derivatives. Use of the novel genetically modified phenylpyruvate decarboxylases may represent a lower cost alternative to non-biobased approaches.

Abstract: Disclosed herein are new strains of Propionibacterium and methods for the biosynthetic production of propionic acid.

Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.

Abstract: Modification of metabolic pathways includes genetically engineering at least one enzyme involved in elongating 2-ketoacids during leucine biosynthesis, and preferably at least isopropylmalate dehydrogenase or synthase (LeuB or LeuA in E. coli), to include at least such non-native enzyme, enzyme complex, or combination thereof to convert 2-ketobutyrate or 2-ketoisovalerate to a C7-C11 2-ketoacid, wherein the production of such is at a higher efficiency than if a purely native pathway is followed. The C7-C11 2-ketoacid may then be converted, via a native or genetically engineered thiamin dependent decarboxylase, to form a C6-C10 aldehyde having one less carbon than the C7-C11 2-ketoacid being converted. In some embodiments the C6-C10 aldehyde may then be converted via additional native or genetically engineered enzymes to form other C6-C10 products, including alcohols, carboxylic acids, and alkanes.

Abstract: Modification of the amino acid sequence of a phenylpyruvate decarboxylase from Azospirillum brasilense produces a novel group of phenylpyruvate decarboxylases with improved specificity to certain substrates, including in particular C7-C11 2-ketoacids such as, for example, 2-ketononanoate and 2-keto-octanoate. This specificity enables effective use of the phenylpyruvate decarboxylase in, for example, an in vivo process wherein 2-ketobutyrate or 2-ketoisovalerate are converted to C7-C11 2-ketoacids, and the novel phenylpyruvate decarboxylase converts the C7-C11 2-ketoacid to a C6-C10 aldehyde having one less carbon than the 2-ketoacid. Ultimately, through contact with additional enzymes, such C6-C10 aldehydes may be converted to, for example, C6-C10 alcohols, C6-C10 carboxylic acids, C6-C10 alkanes, and other derivatives. Use of the novel genetically modified phenylpyruvate de carboxylases may represent a lower cost alternative to non-biobased approaches.

Abstract: A process to prepare propionic acid comprises preparing a fermentation broth of water; at least 30 weight percent hydrolyzed corn mash solids, hydrolyzed sugar cane mash solids, or a combination thereof, based on the combined weight of the fermentation broth as a whole; and propionibacteria; without including the typical, frequently very costly supplementation with vitamin and mineral packages. Surprisingly, these mash solids, which must often be disposed of following syrup production, are capable of supplying the nitrogen, micronutrients, vitamins and minerals known to be needed for propionibacteria fermentation, making their sole or significant use as fermentation mediums far more economical and therefore desirable than other fermentation mediums which require supplementation.

Abstract: Modification of metabolic pathways includes genetically engineering at least one enzyme involved in elongating 2-ketoacids during leucine biosynthesis, and preferably at least isopropylmalate dehydrogenase or synthase (LeuB or LeuA in E. coli), to include at least such non-native enzyme, enzyme complex, or combination thereof to convert 2-ketobutyrate or 2-ketoisovalerate to a C7-C11 2-ketoacid, wherein the production of such is at a higher efficiency than if a purely native pathway is followed. The C7-C11 2-ketoacid may then be converted, via a native or genetically engineered thiamin dependent decarboxylase, to form a C6-C10 aldehyde having one less carbon than the C7-C11 2-ketoacid being converted. In some embodiments the C6-C10 aldehyde may then be converted via additional native or genetically engineered enzymes to form other C6-C10 products, including alcohols, carboxylic acids, and alkanes.

Abstract: A process to prepare propionic acid comprises preparing a fermentation broth of water; at least 30 weight percent hydrolyzed corn mash solids, hydrolyzed sugar cane mash solids, or a combination thereof, based on the combined weight of the fermentation broth as a whole; and propionibacteria; without including the typical, frequently very costly supplementation with vitamin and mineral packages. Surprisingly, these mash solids, which must often be disposed of following syrup production, are capable of supplying the nitrogen, micronutrients, vitamins and minerals known to be needed for propionibacteria fermentation, making their sole or significant use as fermentation mediums far more economical and therefore desirable than other fermentation mediums which require supplementation.

Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel.