The present disclosure relates to a non-naturally occurring microorganism that includes an endogenous genetic deletion that eliminates the expression of at least a pyruvate kinase, where the genetically modified prokaryotic microorganism is capable of producing 3-deoxy-D-arabino-heptulosonate-7-phosphate.

The present disclosure relates to a non-naturally occurring microorganism that includes an endogenous genetic deletion that eliminates the expression of at least a pyruvate kinase, where the genetically modified prokaryotic microorganism is capable of producing 3-deoxy-D-arabino-heptulosonate-7-phosphate.

The present invention relates to heme iron not derived from porcine blood and a method of preparing the same, and more particularly to a method of biologically preparing heme iron not derived from porcine blood, a method of preparing a salt thereof, and an iron supplement containing the salt thus prepared as an active ingredient.

The present invention relates to heme iron not derived from porcine blood and a method of preparing the same, and more particularly to a method of biologically preparing heme iron not derived from porcine blood, a method of preparing a salt thereof, and an iron supplement containing the salt thus prepared as an active ingredient.

The present invention relates to a process for the preparation of a compound of formula (I) ##STR00001## wherein R.sup.1 is as defined herein, which is useful as an intermediate in the preparation of active pharmaceutical compounds.

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.

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.

Described is a method for the production of D-erythrose and acetyl phosphate comprising the enzymatic conversion of D-fructose into D-erythrose and acetyl phosphate by making use of a phosphoketolase. The produced D-erythrose can further be converted into glycolaldehyde by a method for the production of glycolaldehyde comprising the enzymatic conversion of D-erythrose into glycolaldehyde by making use of an aldolase, wherein aldolase is a 2-deoxyribose-5-phosphate aldolase (EC 4.1.2.4) or a fructose-bisphosphate aldolase (EC 4.1.2.13). The produced glycolaldehyde can finally be converted into acetyl phosphate by the enzymatic conversion of the thus produced glycolaldehyde into acetyl phosphate by making use of a phosphoketolase or a sulfoacetaldehyde acetyltransferase.

Described is a method for the production of D-erythrose and acetyl phosphate comprising the enzymatic conversion of D-fructose into D-erythrose and acetyl phosphate by making use of a phosphoketolase. The produced D-erythrose can further be converted into glycolaldehyde by a method for the production of glycolaldehyde comprising the enzymatic conversion of D-erythrose into glycolaldehyde by making use of an aldolase, wherein aldolase is a 2-deoxyribose-5-phosphate aldolase (EC 4.1.2.4) or a fructose-bisphosphate aldolase (EC 4.1.2.13). The produced glycolaldehyde can finally be converted into acetyl phosphate by the enzymatic conversion of the thus produced glycolaldehyde into acetyl phosphate by making use of a phosphoketolase or a sulfoacetaldehyde acetyltransferase.

Methods for catalyzing CH insertion reactions using heme enzymes are described. The present disclosure provides a method for producing a CH insertion product comprising providing an substrate having an sp.sup.3-hybridized CH bond, a carbene precursor such as a diazo reagent, and a heme enzyme, and admixing the components in a reaction for a time sufficient to produce the CH insertion product. Heme enzyme variants useful for carrying out in vivo and in vitro CH insertion reactions, as well as expression vectors and host cells expressing the heme enzymes, are also described.