Abstract: The invention provides a biological method of producing isoprenoids.

Abstract: Methods and compositions that can be used to make monatin from glucose, tryptophan, indole-3-lactic acid, indole-3-pyruvate, and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid, are provided. Methods are also disclosed for producing the indole-3-pyruvate and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid intermediates. Compositions provided include nucleic acid molecules, polypeptides, chemical structures, and cells. Methods include in vitro and in vivo processes, and the in vitro methods include chemical reactions.

Abstract: The present invention relates to novel beverage compositions comprising monatin and methods for making such compositions. The present invention also relates to beverage compositions comprising specific monatin stereoisomers, specific blends of monatin stereoisomers, and/or monatin produced via a biosynthetic pathway in vivo (e.g., inside cells) or in vitro.

Abstract: The present invention relates to a method and materials for producing glucosamine by fermentation of a genetically modified microorganism. Included in the present invention are genetically modified microorganisms useful in the present method for producing glucosamine, as well as recombinant nucleic acid molecules and the proteins produces by such recombinant nucleic acid molecules.

Abstract: The invention provides a biological method of producing farnesol or geranylgeraniol.

Abstract: The invention provides a biological method of producing farnesol or geranylgeraniol.

Abstract: The invention provides a method of producing &agr;-tocopherol and &agr;-tocopheryl esters. The method comprises using a biological system to produce farnesol or geranylgeraniol. Then, the farnesol or geranylgernaiol is chemically converted into &agr;-tocopherol or an &agr;-tocopheryl ester.

Abstract: The invention provides a biological method of producing farnesol or geranylgeraniol.

Abstract: The invention provides a biological method of producing geranylgeraniol.

Abstract: The present invention relates to a method and materials for producing glucosamine by fermentation of a genetically modified microorganism. Included in the present invention are genetically modified microorganisms useful in the present method for producing glucsamine, as well as recombinant nucleic acid molecules and the proteins produces by such recombinant nucleic acid molecules.

Abstract: The present invention relates to a method for producing N-glucosamine by fermentation of a genetically modified microorganism.

Abstract: The invention provides a method of producing &agr;-tocopherol and &agr;-tocopheryl esters. The method comprises using a biological system to produce farnesol or geranylgeraniol. Then, the farnesol or geranylgernaiol is chemically converted into &agr;-tocopherol or an &agr;-tocopheryl ester.

Abstract: The present invention relates to a method and materials for producing glucosamine by fermentation of a genetically modified microorganism. Included in the present invention are genetically modified microorganisms useful in the present method for producing glucsamine, as well as recombinant nucleic acid molecules and the proteins produces by such recombinant nucleic acid molecules.

Abstract: The invention provides a method of producing &agr;-tocopherol and &agr;-tocopheryl esters. The method comprises using a biological system to produce farnesol or geranylgeraniol. Then, the farnesol or geranylgernaiol is chemically converted into &agr;-tocopherol or an &agr;-tocopheryl ester.

Abstract: The present invention provides CLA esters and uses thereof. More particularly, the present invention provides a composition for topical use comprising CLA esters and a topical carrier. In addition, the present invention specifically provides tocopheryl CLA esters, ascorbyl CLA esters and retinyl CLA esters.

Abstract: Natamycin biomass comprising 5-60% natamycin, most preferably 25-60% natamycin, and methods for forming the biomass, are disclosed. The natamycin biomass can be mixed with compatible carrier to form a premix comprising 0.2-5% natamycin. The premlix may be mixed with animal feed to form an animal feed mixture comprising cracked grain and 1.1-110 ppm of natamycin.

Abstract: Enzymes derived from the isolated and substantially purified microorganisms of the present invention, designated herein as strains 52 and 56wt, are capable of hydrating nitriles such as 2-hydroxy-4-(methylthio)-butanenitrile (HMB-nitrile) to their corresponding amides, and further, of hydrolyzing amides such as 2-hydroxy-4-(methylthio)-butaneamide (HMB-amide) to their corresponding carboxylic acids. Advantageously, the nitrile hydratase of these strains is not substantially inhibited by the .alpha.-hydroxybutyramide product being formed; rather, this enzyme maintains the ability to hydrate an .alpha.-hydroxybutyronitrile to its corresponding amide even at high amide concentrations, including at saturating amide conditions. As such, enzymes derived from strains 52 and 56wt are particularly suited for commercial use in preparing agrichemical intermediates such as HMB-amide.

Abstract: An improved method for producing natamycin by fermentation is disclosed.

Abstract: A process for the recovery of high purity natamycin from fermentaion broth by extraction with methanol is disclosed. In one embodiment the process comprises the steps:(1) adding methanol to a natamycin feed stream comprising at least 2 g/L of solid suspended natamycin to form an extraction medium, and maintaining the extraction medium at a temperature of 0.degree.-25.degree. C., preferably not over 15.degree. C.;(2) adjusting the pH of the extraction medium to 1.0 to 4.5 while maintaining the temperature at 0.degree.-25.degree. C. for 0.5 to 30 hours, but preferably not over 0.5 hours when the temperature is 15.degree.-25.degree. C.;(3) removing solids from the extraction medium to form an extraction liquor;(4) raising the pH of the extraction liquor to 6.0-9.0; and(5) recovering precipitated natamycin.

Abstract: The protection of food products from contamination by food pathogens, particularly Listeria monocytogenes, by incorporation of 6 to 50 ppm and preferably 6 to 15 ppm of beta-acids, as extracted from hops, into such food products.