Basf Se Corporation

Agrimetis, LLC

Zylepsis Limited

Zach System

Novacta Biosystems Limited

Michelle Lorraine Gradley

Brian Michael Green

Peter S Cheetham

Alain Burgos

Jean-Claude Caille

John Thomas Sime

Nigel E Banister

Annette Alcasabas

Peter Samuel James Cheetham

Methods for the production of L-glufosinate (also known as phosphinothricin or (S)-2-amino-4-(hydroxy(methyl)phosphonoyl)butanoic acid) are provided. The methods comprise a two-step process. The first step involves the oxidative deamination of D-glufosinate to PPO (2-oxo-4-(hydroxy(methyl)phosphinoyl)butyric acid). The second step involves the specific amination of PPO to L-glufosinate, using an amine group from one or more amine donors. By combining these two reactions, the proportion of L-glufosinate in a mixture of L-glufosinate and D-glufosinate can be substantially increased.

Methods for making L-glufosinate

Flavor components, particularly for a vanilla composition, are produced by essentially natural methods employing biotransformation of plant-derived materials. Ferulic acid, a component of many plant cell walls, may be converted into vanillin, directly or indirectly. A plurality of such compounds may undergo bioconversions to produce components of a flavor composition.

Flavor/aroma materials and their preparation

Use of sesquiterpenes for inhibiting oxidative enzymes

Growing community of inventors

Canterbury, United Kingdom

Michelle Lorraine Gradley