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Process for the preparation of food flavorings
A recombinant process is provided for the production of alpha-acetolactate and/or diacetyl, which are important chemicals used in food flavoring. In this process, a micro-organism containing a sequence that encodes for an enzyme (alpha-acetolactate synthase) is incubated in a medium containing an alpha-acetolactate precursor. Also provided is a recombinant vector comprised of a nucleotide sequence coding for such an enzyme with alpha-acetolactate synthase activity. Transfer of this vector into a host micro-organism enables the expression of the enzyme's nucleotide sequence, which leads to the production of alpha-acetolactate. Both native and mutant forms of the synthase have been expressed at high yield in a variety of micro-organisms, such as bacteria, moulds, and yeast. Finally, growing conditions for these micro-organisms have been optimized, and separation techniques for isolation of the desired end-products have been refined.

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