DL-α-ヒドロキシカルボン酸よりL-アミノ酸の生産 : 醗酵法によるアミノ酸の工業的製造法に関する研究(第6報)

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Formation of L-amino acids from DL-α-hydroxycarboxylic acids was studied.1) L-α-Aminobutyric acid was formed in a medium containing DL-α-hydroxybutyric acid by various bacteria, belonging to the Aerobacter, Bacillus, Corynebacterium, Escherichia, Flavobacterium, Micrococcus, Proteus, Pseudomonas, Sarcina, Staphylococcus and other species.2) Aerobacter cloacae IAM 1221 was cultured in a medium containing DL-α-bromobutyric acid (hydrolyzed to hydroxybutyric acid). L-α-Aminobutyric acid was isolated from the culture broth and identified by thin layer chromatography, elementary analysis, and by its specific rotation and IR spectrm.3) Formation of valine, leucine or phenylalanine from DL-α-hydroxycarboxylic acids by Brevibacterium roseum ATCC 13825 was studied. Yields (mole) from the cultures were 84.2,95.7 and 47.7%, respectively. An amino-group donor (glutamic acid) was needed besides the bacterial cells and DL-α-hydroxycarboxylic acid for the enzymatic formation of amino acids.
社団法人日本生物工学会の論文
1975-07-25