Optimal Conditions for the Enzymatic Production of D-Amino Acids from the Corresponding 5-Substituted Hydantoins(Microbiology & Fermentation Industry)

概要

論文の詳細を見る
The reaction conditions for the production of D-p-hydroxyphenylglycine (D-HPG) from DL-5-(p-hydroxyphenyl)hydantoin (DL-HPH) by cells of Pseudomonas sp. AJ-11220, and the cultural conditions for this bacterium for the formation of the D-HPG-producing enzyme involved by this bacterium were investigated. The optimal pH of this reaction was about 8.0 and the optimal temperature about 43℃. The D-HPG-producing enzyme was inducibly produced in pseudomonas sp. AJ-11220 in proportion to the cell growth. Cells containing high activity were obtained when Pseudomonas sp. AJ-11220 was grown in a medium containing 20 g of glucose, 5 g of (NH_4)_2SO_4, 1 g of KH_2PO_4, 3 g of K_2HPO_4, 0.5 g of MgSO_4・7H_2O, 0.01 g of FeSO_4・7H_2O, 0.01 g of MnSO_4・4H_2O, 10 g of yeast extract, 5 g of DL-5-cyanoethylhydantoin and 20 g of CaCO_3 in a total volume of 1 liter (pH 7.0). Under the optimal conditions, 25 mg/ml of D-HPG was asymmetrically and directly produced from 30 mg/ml of DL-HPH with a molar yield of 92%. Various D-amino acids could also be effectively produced from the corresponding 5-substituted hydantoins.
社団法人日本農芸化学会の論文
1987-03-22