Abstract: The present invention relates to a food having improved flavor, nutrition and color and a method for producing the same, and more specifically, to a food having a flavor, nutrition and color similar to those of meat, the food containing either a compound selected from the group consisting of heme, porphyrins, metalloporphyrins, and porphyrin analogs, or a microorganism that produces the compound, and a method for producing the same. According to the present invention, it is possible to improve the flavor, nutrition, and color of food by producing heme and various porphyrins, metalloporphyrins, and porphyrin analogs with high efficiency by fermentation of a microbial mutant, isolating/purifying the products, and adding the isolated/purified products to food.

Abstract: The present invention relates to a microorganism variant having the ability to extracellularly produce heme, and more particularly to a metabolically engineered microorganism variant having the ability to extracellularly produce heme and a method of producing heme using the same. According to the present invention, heme, an organometallic compound which is increasingly used as a health food or food supplement for the treatment of porphyria, can be extracellularly secreted and produced in high yield using the microorganism variant, but not conventional chemical synthesis or enzymatic synthesis.

Abstract: The present invention relates to a microorganism variant having the ability to extracellularly produce heme, and more particularly to a metabolically engineered microorganism variant having the ability to extracellularly produce heme and a method of producing heme using the same. According to the present invention, heme, an organometallic compound which is increasingly used as a health food or food supplement for the treatment of porphyria, can be extracellularly secreted and produced in high yield using the microorganism variant, but not conventional chemical synthesis or enzymatic synthesis.