Enzymatic Production of L-Amino Acids from the Corresponding 5-Substituted Hydantoins by a Newly Isolated Bacterium, Bacillus brevis AJ-12299(Microbiology & Fermentation Industry)

概要

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A bacterium that stereosipecifically produces L-valine from 5-isopropylhydantoin was isolated from soil. It was identified as Bacillus brevis and given the number AJ-12299. L-Valine productivity from L-, D- or DL-5-isopropylhydantoin by B. brevis AJ-12299 was rather low because this bacterium had L-valine degrading-activity. In contrast, the productivity was improved by a mutant the L-valine degradation pathway of which was genetically blocked, and the 5-isopropylhydantoin consumed was stoichiometrically converted to L-valine. The optimal temperature and pH of the reaction were 30℃and 7.0〜7.5. The enzyme involved in the reaction was inducible and was strongly induced by the addition of 5-isopropylhydantoin. In addition to L-valine production, this bacterium also produced various aliphatic and aromatic L-amino acids from the corresponding 5-substituted hydantoins.
社団法人日本農芸化学会の論文
1988-11-23