腐敗細菌のα-ケトグルタール酸-ロイシン系トランスアミナーゼに依るL-グルタミン酸の生成に就いて (第3報) : α-ケトグルタール酸-ロイシン系トランスアミナーゼに依るL-グルタミン酸生成条件の検討

概要

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The preparation of enzyme source (the culture of bacterium) of α-KG-leucine transaminase and the reaction conditions for the production of L-glutamic acid from α-KG and amino acid mixture, "leucinine" (of which major component was leucine), with the above enzyme source were investigated. That is, the effects of culture time, aeration, initial pH and the composition of medium on the efficiency of preparing the enzyme source were examined. It was also shown that the fish meal could be used as the organic nitrogen source instead of "polypeptone".Furthermore it became evident that the optimum pH of this transamination reaction was 8.3 and the optimum temperature thereof was 40℃, and that the yield of L-glutamic acid was decreased from 80 to 40% as the α-KG concentration was increased. But, it was suggested from the concentration of α-KG, L-glutamic acid and α-Keto-isocarproic acid in the reactin mixture that the decrease of L-glutamic acid yield with increased α-KG concentration was not due to the inhibition by the increased α-KG concentration, because the observed equilibrium constatn was almost invariable even if the concentration of α-KG was varied.
公益社団法人日本生物工学会の論文
1961-10-15