Isolation and Characterization of a Stable L-Arginine Producer from Continuous Culture Broth of Corynebacterium acetoacidophilum : L-Arginine Production by Continuous Culture (I)
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概要
- 論文の詳細を見る
In order to produce L-arginine efficiently, continuous culture was attempted using an L-arginine producing strain of Corynebacterium acetoacidophilum, MC-13. L-Arginine production by strain MC-13 decreased after shifting from fed-batch culture to continuous culture because various strains with reduced or no L-arginine productivity, including L-arginine auxotrophs, appeared in addition to the original L-arginine producer. Strain SC-190,isolated from the continuous culture broth of strain MC-13,produced L-arginine on cultivation in a stable fashion for more than 250 h. It is suggested that strain SC-190 acquired a lower susceptibility to the inhibition of growth and L-arginine production by L-arginine than the parental strain MC-13 due to this stabilization.
- 公益社団法人日本生物工学会の論文
- 1988-06-25
著者
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Nakanishi T
(present Address) Ube Plant Kyowa Hakko Kogyo Co. Ltd.
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Nakanishi Toshihide
Technical Research Laboratories Hofu Plant Kyowa Hakko Kogyo Co. Ltd.
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Sugimoto Masahiro
Technical Research Laboratries Hofu Plant Kyowa Hakko Kogyo Co. Ltd.
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Azuma Tomoki
Technical Research Laboratories Hofu Plant Kyowa Hakko Kogyo Co. Ltd.
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- Mechanism for the Stabilization by L-Valine of L-Leucine Fermentation Using an Unstable Mutant of Corynebacterium glutamicum(Microbiology & Fermentation Industry)
- Properties of Revertants Appearing in L-Leucine Fermentation Culture Broth(Microbiology & Fermentation Industry)
- Application of L-Glutamate to L-Proline Fermentation by Corynebacterium acetoacidophilum
- Factors Affecting L-Arginine Production in the Continuous Culture of an L-Arginine Producer of Corynebacterium acetoacidophilum : L-Arginine Production by Continuous Culture (II)
- Isolation and Characterization of a Stable L-Arginine Producer from Continuous Culture Broth of Corynebacterium acetoacidophilum : L-Arginine Production by Continuous Culture (I)