Bioconversion of cinnamic acid to acetophenone by a pseudomonad: Microbial production of a natural flavor compound

Abstract

A mutant derivative of a novel pseudomonad isolated from the soil accumulated acetophenone when supplied with cinnamic acid. The microorganism has been identified as an unclassified Pseudomonas sp., similar to Pseudomonas acidovorans. Mass spectrum analysis of the product acetophenone derived from catabolism of cinnamic acid in the presence of 18O2 or H218O supported the conclusion that cinnamic acid degradation is initiated by addition of water to the double bond of the side chain, followed by dehydrogenation to generate 3-keto-3-phenylpropionic acid. The intermediate 3-keto-3-phenylpropionic acid is accumulated in cultures of the mutant during active cinnamic acid catabolism. However, this intermediate is unstable so a portion of it spontaneously decarboxylates to form acetophenone. Neither 3-keto-3-phenylpropionic acid nor acetophenone is a precedented intermediate in cinnamic acid degradation. Isolation of the novel strain and mutant provide the rudiments for a process to produce natural acetophenone by biotransformation of natural cinnamic acid.