L-リジン製造法の進歩

概要

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The lack of L-lysine, an essential amino acid, in cereals provoked many studies on L-lysine production by both chemical synthesis and microbial method. However, the production of L-lysine in a large scale had to wait until 1958, whn the fermentation process using a auxotrophic mutant of Corynebacteriurn glutamicum was establisheed by Kyowa Hakko Kogyo Co.. Recently another fermentation process using a regulatory mutant of Brevibacterium flavurn was developed by Ajinomoto Co.. Now the both processes have been further improved and are being used for the industrial production, which reached to 10, 00020, 000 tons per year. The amount apt to change depending on the change of the production of soybean meal and fish meal. Very recently, third industrial process was developed by Torey Co.. In the process, racemic α-amino caprolactum synthesized from cyclohexene is converted intoL-lysine by the combined action of L-aminocaprolactum hydrolase and aminocaprolactum racemase.
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