DEGRADATION OF AROMATIC AMINO ACIDS BY FUNGI: I. FATE OF L-PHENYLALANINE IN SCHIZOPHYLLUM COMMUNE
- 31 October 1967
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Biochemistry
- Vol. 45 (11) , 1659-1665
- https://doi.org/10.1139/o67-196
Abstract
Growing cultures of Schizophyllum commune could produce 14CO2 from ring-labelled DL-phenylalanine-14C. Intermediates in the pathway of L-phenylalanine degradation prior to ring cleavage were shown to be cinnamic acid, benzoic acid, p-hydroxybenzoic acid, and protocatechuic acid. Phenylacetic acid and L(−)-β-phenyllactic acid were also identified as products of phenylalanine metabolism.This publication has 5 references indexed in Scilit:
- BIOSYNTHESIS OF PHENOLIC ACIDS BY CERTAIN WOOD-DESTROYING BASIDIOMYCETESCanadian Journal of Biochemistry, 1965
- Oxidation of Aromatic Compounds by BacteriaAdvances in applied microbiology, 1961
- HYDROLYSIS OF SULPHATE ACID ESTER IN UNSTABILIZED CELLULOSE NITRATESCanadian Journal of Chemistry, 1958
- The Bacterial Oxidation of Aromatic CompoundsJournal of General Microbiology, 1953
- The production of homogentisic acid out of phenylacetic acid byAspergillus nigerAntonie van Leeuwenhoek, 1951