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geosmin biosynthesis

|FRAME: CPD-10158 "Geosmin"| is the substrate that gives fresh moist soil its typical "earthy" smell. When present in water, wine or fish, it conveyes an undesirable muddy flavor. The human taste buds are very sensitive to geosmin, and can detect a concentration as small as 0.7 ppb (parts per billion). Geosmin was first isolated from actinomycetes |CITS: [Gerber65]|. Geosmin is produced by a number of microorganisms, including most Streptomyces strains |CITS: [7227551]| and several species of cyanobacteria |CITS:[6820045][1814277][11314247][15237639]|, myxobacteria |CITS: [15960521]|, fungi |CITS:[3150540][16096689]| and liverworts |CITS: [SPORLE91]|. It has been suggested that the distinctive smell of geosmin enables camels to find water in the desert. In return, the animals aid the bacteria by spreading their spores |CITS: [Simons03]|. As is the case of many other secondary metabolites, geosmin is synthesized from |FRAME: FARNESYL-PP| (FPP). In |FRAME: TAX-1902| a single enzyme, |FRAME: MONOMER-14022|, catalyzes all steps required. It is a bifunctional enzyme, with its N-terminal domain responsible for converting |FRAME: FARNESYL-PP| to |FRAME: CPD-10159|, and the C-terminal domain catalyzing the transformation of |FRAME: CPD-10159| to |FRAME: CPD-10158|, in a process that generates acetone |CITS: [16787064][17873868][18095691]|. Both steps require |FRAME: MG+2|.

from BIOCYC source record: META_PWY-5950
Type: pathway
Taxonomic scope
conserved biosystem

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