Process for preparing L-amino acids using improved strains...

Details Process for preparing L-amino acids using improved strains... Process for preparing L-amino acids using improved strains...

2006-05-02

2009-06-30

Saidha, Tekchand (Department: 1652)

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing alpha or beta amino acid or substituted amino acid...

C435S252300

Reexamination Certificate

active

07553645

ABSTRACT:
The invention relates to a process for preparing L-amino acids by fermenting recombinant microorganisms of the Enterobacteriaceae family in which the ytfQ-ORF is overexpressed.

REFERENCES:
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patent: 7041814 (2006-05-01), Weinstock et al.
patent: WO 03/008605 (2003-01-01), None
patent: WO 03/008606 (2003-01-01), None
Sequence search alignment between SEQ ID No. 1 & Accession No. AEG65425.
Sequence search alignment between SEQ ID No. 2 & Accession No. AEG65424.
Wick, et al., “Short- and long-term changes in proteome composition and kinetic properties in a culture ofEscherichia coliduring transition from glucose-excess to glucose-limited growth conditions in continuous culture andvice versa” Environ. Microbiol. 3(9):588-599 (Sep. 2001).
Raman, et al., “Proteome Analysis to Assess Physiological Changes inEscherichia coliGrown Under Glucose-Limited Fed-Batch Conditions,”Biotech. Bioeng. 92(3):384-392 (Nov. 2005).
European Search Report for EP 06112403.

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