Abstract
Streptomyces viridosporus strain T7A, when grown in liquid media containing yeast extract and aromatic aldehydes, oxidized the aromatic aldehydes to the corresponding aromatic acids. Benzaldehyde, m-hydroxybenzaldehyde, p-hydroxybenzaldehyde, and protocatechualdehyde were catabolized further via the β-ketoadipate and gentisate pathways. Dehydrodivanillin, isophthalaldehyde, salicylaldehyde, syringaldehyde, terephthalaldehyde, vanillin, and veratraldehyde were oxidized only as far as the corresponding aromatic acids. Phthalaldehyde and aliphatic aldehydes were not oxidized. The aromatic aldehyde oxidase, which was produced by cultures grown in either the presence or absence of aromatic aldehydes, was partially purified by ammonium sulfate precipitation and ion-exchange chromatography. It consumed molecular oxygen, oxidized aromatic aldehydes to aromatic acids, and produced hydrogen peroxide all in equimolar amounts.
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Paper no. 81515 of the Idaho Agricultural Experiment Station
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Crawford, D.L., Sutherland, J.B., Pometto, A.L. et al. Production of an aromatic aldehyde oxidase by Streptomyces viridosporus . Arch. Microbiol. 131, 351–355 (1982). https://doi.org/10.1007/BF00411185
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DOI: https://doi.org/10.1007/BF00411185