Microbial hydroxylation. I. Hydroxylation of aniline byAspergillus alliaceus,A. albertensis andA. terreus |
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| Authors: | Burkhead Karen D. Peterson Stephen W. Bolen Paul L. |
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| Affiliation: | (1) Microbial Properties Research, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, 1815 N. University St 3999, 60604 Peoria, Illinois, USA;(2) Present address: International Flavors and Fragrances, Corporate Research and Development Center, 1515 Highway 36, 077735 Union Beach, NJ, USA |
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| Abstract: | Summary Six hundred and seventy microorganisms were screened for the ability to perform stereoselective aromatic hydroxylation reactions of industrial significance, using aniline as a model substrate. TLC and HPLC analyses with diode array detection were used to identify and characterize hydroxylase activities. Of 79 cultures belonging to the speciesAspergillus alliaceus, A. albertensis, andA. terreus, 26 strains produced 2-aminophenol. Thirty strains were able to hydroxylate aniline in thepara position. Five strains ofA. terreus produced an unidentified phenolic compound in high yield.The mention of firm names or trade products does not imply that they are endorsed or recommended by the US Department of Agriculture over other firms or similar products not mentioned. |
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| Keywords: | Para-hydroxylation Ortho-hydroxylation Aniline Aminophenols Aspergillus alliaceus A. albertensis A. terreus |
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