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Cinnamic acid production using Streptomyces lividans expressing phenylalanine ammonia lyase

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Journal of Industrial Microbiology & Biotechnology

Abstract

Cinnamic acid production was demonstrated using Streptomyces as a host. A gene encoding phenylalanine ammonia lyase (PAL) from Streptomyces maritimus was introduced into Streptomyces lividans, and its expression was confirmed by Western blot analysis. After 4 days cultivation using glucose as carbon source, the maximal level of cinnamic acid reached 210 mg/L. When glycerol (30 g/L) was used as carbon source, the maximal level of produced cinnamic acid reached 450 mg/L. In addition, using raw starch, xylose or xylan as carbon source, the maximal level of cinnamic acid reached 460, 300, and 130 mg/L, respectively. We demonstrated that S. lividans has great potential to produce cinnamic acid as well as other aromatic compounds.

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Acknowledgments

This work was supported by the Special Coordination Funds for Promoting Science and Technology, Creation of Innovation Centers for Advanced Interdisciplinary Research Areas (Innovation Bioproduction Kobe), MEXT, Japan.

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Authors and Affiliations

  1. Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, 1-1 Rokkodai, Nada, Kobe, 657-8501, Japan

    Shuhei Noda, Takaya Miyazaki, Chiaki Ogino & Akihiko Kondo

  2. TEIJIN LIMITED, 3-2-1 Kasumigaseki, Chiyoda, Tokyo, Japan

    Takanori Miyoshi

  3. Organization of Advanced Science and Technology, Kobe University, 1-1 Rokkodai, Nada, Kobe, 657-8501, Japan

    Michiru Miyake, Naoko Okai & Tsutomu Tanaka

Authors
  1. Shuhei Noda
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  2. Takaya Miyazaki
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  3. Takanori Miyoshi
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  4. Michiru Miyake
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  5. Naoko Okai
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  6. Tsutomu Tanaka
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  7. Chiaki Ogino
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  8. Akihiko Kondo
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Correspondence to Chiaki Ogino.

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Noda, S., Miyazaki, T., Miyoshi, T. et al. Cinnamic acid production using Streptomyces lividans expressing phenylalanine ammonia lyase. J Ind Microbiol Biotechnol 38, 643–648 (2011). https://doi.org/10.1007/s10295-011-0955-2

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  • DOI: https://doi.org/10.1007/s10295-011-0955-2

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