Neue Perspektiven der Aromaforschung: pilzliche O(S)-Methyltransferasen
摘要
The demand for natural flavourings has driven a focus on enzymatic aroma production. Combining transcriptomics and aroma data unveiled a novel O-methyltransferase in Pleurotus sapidus, responsible for p-anisaldehyde formation. This enzyme catalysed the transmethylation of various aromatic compounds and a thiol nucleophile, classifying it as an O(S)-methyltransferase. The crystal structure was resolved at 2.0 Å, marking a significant milestone. These findings promise advances in natural flavour production.