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Literature summary extracted from

  • Graf, N.; Wenzel, M.; Altenbuchner, J.
    Identification and characterization of the vanillin dehydrogenase YfmT in Bacillus subtilis 3NA (2016), Appl. Microbiol. Biotechnol., 100, 3511-3521 .
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
1.2.1.67 gene yfmT, DNA and amino acid sequence determination and analysis, recombinant overexpression of C-terminally HIs6-tagged enzyme in Escherchia coli strain JM109/pNG533.1 Bacillus subtilis

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.2.1.67 vanillin + NAD+ + H2O Bacillus subtilis
-
 vanillate + NADH + 2 H+
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.2.1.67 Bacillus subtilis
-
-
-
1.2.1.67 Bacillus subtilis 3NA
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.2.1.67 cell culture the cells of strain 3NA grow on ferulic acid, vanillin, vanillic acid, protocatechuic acid, and glucose as carbon sources, best on glucose, followed by protocatechuic acid, and low activity on the other carbon sources Bacillus subtilis
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.2.1.67 3,4-dihydroxybenzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3,4-dihydroxybenzoate + NADH + 2 H+
-
 ?
1.2.1.67 3-ethoxy-4-hydroxybenzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3-ethoxy-4-hydroxybenzoate + NADH + 2 H+
-
 ?
1.2.1.67 3-hydroxy-4-methoxybenzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3-hydroxy-4-methoxybenzoate + NADH + 2 H+
-
 ?
1.2.1.67 3-hydroxybenzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3-hydroxybenzoate + NADH + 2 H+
-
 ?
1.2.1.67 3-hydroxybenzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3NA 3-hydroxybenzoate + NADH + 2 H+
-
 ?
1.2.1.67 4-hydroxybenzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 4-hydroxybenzoate + NADH + 2 H+
-
 ?
1.2.1.67 4-hydroxybenzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3NA 4-hydroxybenzoate + NADH + 2 H+
-
 ?
1.2.1.67 benzaldehyde + NAD+ + H2O
-
 Bacillus subtilis benzoate + NADH + 2 H+
-
 ?
1.2.1.67 benzaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3NA benzoate + NADH + 2 H+
-
 ?
1.2.1.67 additional information 4-hydroxy-3-methoxycinnamaldehyde and cinnamaldehyde are poor substrates Bacillus subtilis ?
-
 ?
1.2.1.67 additional information 4-hydroxy-3-methoxycinnamaldehyde and cinnamaldehyde are poor substrates Bacillus subtilis 3NA ?
-
 ?
1.2.1.67 salicylaldehyde + NAD+ + H2O
-
 Bacillus subtilis salicylate + NADH + 2 H+
-
 ?
1.2.1.67 salicylaldehyde + NAD+ + H2O
-
 Bacillus subtilis 3NA salicylate + NADH + 2 H+
-
 ?
1.2.1.67 vanillin + NAD+ + H2O
-
 Bacillus subtilis vanillate + NADH + 2 H+
-
 ?

Synonyms

EC Number Synonyms Comment Organism
1.2.1.67 YfmT
-
 Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.2.1.67 37 40
-
 Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.2.1.67 85
-
 inactivation Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.2.1.67 7
-
-
 Bacillus subtilis

Cofactor

EC Number Cofactor Comment Organism Structure
1.2.1.67 NAD+
-
 Bacillus subtilis

General Information

EC Number General Information Comment Organism
1.2.1.67 metabolism in strain 3NA, ferulic acid is converted to a substance identified as 4-vinylguaiacol (2-methoxy-4-vinylphenol), and vanillin is converted to ca. 97% guaiacol and 3 % vanillyl alcohol, whereas vanillic acid is completely converted to guaiacol. Vanillin is converted to guaiacol, forming vanillic acid as an intermediate product Bacillus subtilis