Gene products of
The present invention relates to 25 hitherto undescribed genes of B. licheniformis and gene products derived therefrom and all sufficiently homologous nucleic acids and proteins thereof. They occur in five different metabolic pathways for the formation of odorous substances. The metabolic pathways in question are for the synthesis of: 1) isovalerian acid (as part of the catabolism of leucine), 2) 2-methylbutyric acid and/or isobutyric acid (as part of the catabolism of valine and/or isoleucine), 3) butanol and/or butyric acid (as part of the metabolism of butyric acid), 4) propyl acid (as part of the metabolism of propionate) and/or 5) cadaverine and/or putrescine (as parts of the catabolism of lysine and/or arginine). The identification of these genes allows biotechnological production methods to be developed that are improved to the extent that, to assist these nucleic acids, the formation of the odorous substances synthesized via these metabolic pathways can be reduced by deactivating the corresponding genes in the micro-organism used for the biotechnological production. In addition, these gene products are thus available for preparing reactions or for methods according to their respective biochemical properties.
1. A process for fermenting a substrate using a microorganism, the process comprising:
(a) providing the microorganism having (1) a butyryl-CoA dehydrogenase gene and (2) a lysine and/or arginine decarboxylase gene involved in metabolic pathways for synthesizing odorous substances;
(b) functionally inactivating (1) the butyryl-CoA dehydrogenase gene and (2) the lysine and/or arginine decarboxylase gene to form functionally inactivated genes;
(c) providing a fermentable substrate; and
(d) permitting the microorganism to ferment the substrate,
wherein the microorganism is of a genus Bacillus , and
wherein the metabolic pathways for synthesizing the odorous substances are at least partially blocked, thereby reducing odor produced during fermentation.
2. The process according to claim 1 , wherein the microorganism having the functionally inactivated genes forms less than 50% of the amount of the odorous substances formed in the microorganism in which (1) the butyryl-CoA dehydrogenase gene and (2) the lysine and/or arginine decarboxylase gene on the metabolic pathways for synthesizing the odorous substance are not functionally inactivated, wherein the odorous substances are (1) butanol and/or butyric acid and (2) cadaverine and/or putrescine, respectively.
3. The process according to claim 2 , wherein the microorganism having the functionally inactivated genes forms less than 10% of the amount of the odorous substances in the microorganism in which the butyryl-CoA dehydrogenase gene and the lysine and/or arginine decarboxylase gene on the metabolic pathways for synthesizing the odorous substances are not functionally inactivated.
4. The process according to claim 3 , wherein the microorganism having the functionally inactivated genes forms none of the odorous substances in the microorganism in which the butyryl-CoA dehydrogenase gene and the lysine and/or arginine decarboxylase gene on the metabolic pathways for synthesizing the odorous substances are not functionally inactivated.
5. The process according to claim 1 , wherein the butyryl-CoA dehydrogenase gene encodes an amino acid sequence as defined by SEQ ID NO. 10 and wherein the lysine and/or arginine decarboxylase gene encodes an amino acid sequence selected from SEQ ID NOS: 6 or 40.
6. The process according to claim 1 wherein the functionally inactivated genes are functionally inactivated by a point mutation.
7. The process according to claim 1 wherein the functionally inactivated genes are functionally inactivated by a deletion mutation.
8. The process according to claim 1 wherein the functionally inactivated genes are functionally inactivated by an insertion mutation.
9. The process according to claim 1 wherein a low molecular weight compound is produced selected from the group consisting of natural products, dietary supplements and pharmaceutically relevant compounds, and enzymes.
10. The process according to claim 9 , wherein the enzymes are selected from the group consisting of a-amylases, proteases, cellulases, lipases, oxidoreductases, peroxidases, laccases, oxidases and hemicellulases.
11. The process according to claim 1 ,
wherein (1) the functionally inactivated butyryl-CoA dehydrogenase gene and (2) the lysine and/or arginine decarboxylase gene are on the metabolic pathways for synthesizing (1) butanol and/or butyric acid and (2) cadaverine and/or putrescine, respectively.
12. A process for fermenting a substrate using a microorganism, the process comprising:
(a) providing the microorganism having (1) a butyryl-CoA dehydrogenase gene and (2) a lysine and/or arginine decarboxylase gene involved in metabolic pathways for synthesizing predetermined products, wherein the butyryl-CoA dehydrogenase gene and the lysine and/or arginine decarboxylase gene are functionally inactivated to at least partially block the metabolic pathways for synthesizing (1) butanol and/or butyric acid and (2) cadaverine and/or putrescine, respectively,
(b) providing a fermentable substrate; and
(c) permitting the microorganism to ferment the substrate,
wherein the microorganism is a genus Bacillus.
13. A process of preparing a microorganism of a genus Bacillus , the process comprising:
(a) providing the microorganism having (1) a butyryl-CoA dehydrogenase gene and (2) a lysine and/or arginine decarboxylase gene involved in metabolic pathways for synthesizing odorous substances; and
(b) functionally inactivating the butyryl-CoA dehydrogenase gene and the lysine and/or arginine decarboxylase gene effective to at least partially block the metabolic pathways for synthesizing the odorous substances.