54- PROCEDIMIENTO PARA LA ELABORACION DE AMINOACIDOS L-ALFA

Microorganisms with the ability to cleave enantioselectively 5-substituted hydantoins to L-alpha-amino acids are cultivated in a known manner in a batch preparation. By one-time dosage of anondegradable enzyme inductor of the structure (where R1, R2 and X are specifically defined) an increased enzym...

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Hauptverfasser:	KROHN, KARSTEN, LEHMENSIEK, VERA, WAGNER, FRITZ, LAUFER, ALBRECHT, SYLDATK, CHRISTOPH, HOKE, HARTMUT
Format:	Patent
Sprache:	spa
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Microorganisms with the ability to cleave enantioselectively 5-substituted hydantoins to L-alpha-amino acids are cultivated in a known manner in a batch preparation. By one-time dosage of anondegradable enzyme inductor of the structure (where R1, R2 and X are specifically defined) an increased enzyme activity combined with an increased reaction rate is achieved.