Properties of Revertants Appearing in L-Leucine Fermentation Culture Broth(Microbiology & Fermentation Industry)

概要

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The L-leucine productivity of an L-leucine producing strain, H-1204, of Corynebacterium glutamicum substantially decreased during a large-scale culture or repetitive subculturing. This instability was found to be due to the appearance of revertants with lower or no L-leucine productivity. Strains in the culture broth could be roughly classified into three types on the basis of their phenotypes: L-type, original L-leucine producing strain, Val^L Leu^+ (valine leaky); M-type, Val^+ Leu^+ (prototroph); V-type, Val^+ Leu^- (leucine auxotroph). The appearance of these revertants was determined to be caused by the distribution imbalance of α-ketoisovaleric acid, the common precursor for L-leucine and L-valine biosynthesis.
社団法人日本農芸化学会の論文
1987-12-23