Continuous aminoacid prodn. by aerobic fermentation - using adsorbed bacteria e.g. corynebacterium glutamicum to give valine, lysine and threonine

Prodn. of aminoacids, pref. by a continuous process, comprises the use of at least one aminoacid producing bacterial strain in combination with a nutritative medium or appropriate fermentation contg. the necessary sources, such as assimilable carbon, organic nitrogen and mineral salts, is effected u...

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Bibliographische Detailangaben

1. Verfasser:	MONIQUE BOIRIE, BENOIT JOSEPH PONS ET CLAUDE RENAUD
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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