Process for producing L-amino acids via fermentation method

Details Process for producing L-amino acids via fermentation method Process for producing L-amino acids via fermentation method

2007-04-10

2007-04-10

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...

C435S183000, C435S193000, C435S252330, C435S320100, C536S023200

Reexamination Certificate

active

10239092

ABSTRACT:
According to the present invention, by using a microorganism having the ability to produce the L-amino acid which carries the avtA gene encoding alanine-valine transaminase (transaminase C) and whose alanine-valine transaminase activity is enhanced compared with its parent strain, it is possible to reduce the production of by-product amino acids which disturb purification in L-amino acid production by fermentation, and an industrially advantageous process for producing an L-amino acid can be provided.

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Wang, et al., “Cloning and Characterization of theEscherichia coliK-12 Alanine-Valine Transaminase (avtA) Gene”, Journal of Bacteriology vol. 169, No. 9 (1987), pp. 4228-4234.
Whalen, et al., “Analysis of an avtA::Mu d1 (AP lac) Mutant: Metabolic Role of Transaminase C”, Journal of Bacteriology, vol. 150, No. 2 (1982), pp. 739-746.

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