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

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The reaction conditions for the production of L-tryptophan from DL-5-indolylmethylhydantoin by Flavobacterium sp. AJ-3940, and the cultural conditions for the formation of the enzyme involved by this bacterium were investigated. The optimal pH of this reaction was around 8.5 and the optimal temperature was between 45 to 55℃. The amount of L-tryptophan produced was remarkably increased by the addition of inosine, which formed a water insoluble adduct with L-tryptophan, to the reaction mixture because of the release of end-product inhibition by L-tryptophan. This enzyme was inducibly and intracellularly produced by Flavobacterium sp. AJ-3940 in proportion to the increase in cell growth. Cells showing high activity were obtained using a medium containing 5 g glucose, 5 g (NH_4)_2SO_4, 1 g KH_2PO_4, 3 g K_2HPO_4, 0.1 g MgSO_4・7H_2O, 0.01 g CaCl_2・2H_2O, 50 ml corn steep liquor and 3.5 g DL-5-indolymethylhydantoin in a total volume of 1 liter (pH 7.0). Under the best conditions, 43 mg/ml of L-tryptophan was produced from 50 mg/ml of DL-5-indolymethylhydantoin with a molar yield of 97% in the presence of cells of Flavobacterium sp. AJ-3940. In addition, other L-aromatic amino acids such as L-phenylalanine, L-tyrosine, L-DOPA and related L-amino acid were also produced from the corresponding 5-substituted hydantoins by this bacterium containing the L-tryptophan-producing enzyme induced by DL-5-indolymethylhydantoin.
社団法人日本農芸化学会の論文
1987-03-22

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

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