METHOD FOR PREPARING L-AMINO ACIDS, STRAIN ESCHERICHIA COLI AS PRODUCER OF L-AMINO ACID (VARIANTS)

FIELD: biotechnology, microbiology, amino acids. SUBSTANCE: L-amino acids, such as L-phenylalanine or L-tryptophan are prepared by culturing bacterium Escherichia coli that shows the enhanced ability for producing L-amino acids. Then indicated amino acids are isolated from cultural fluid. Strains of...

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Bibliographische Detailangaben
Hauptverfasser:	MASHKO S.V, DOROSHENKO V.G, SKOROKHODOVA A.JU, KATASHKINA ZH.I, LIVSHITS V.A, BELAREVA A.V, VITUSHKINA M.V, BIRJUKOVA I.V
Format:	Patent
Sprache:	eng ; rus
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:	FIELD: biotechnology, microbiology, amino acids. SUBSTANCE: L-amino acids, such as L-phenylalanine or L-tryptophan are prepared by culturing bacterium Escherichia coli that shows the enhanced ability for producing L-amino acids. Then indicated amino acids are isolated from cultural fluid. Strains of bacterium Escherichia coli AY 12739 (pYDDG 2) and SU 164 PL-yddG(pGH5) show the enhanced ability for producing L-phenylalanine and L-tryprophan. Invention provides preparing L-amino acids with high degree of effectiveness. EFFECT: enhanced effectiveness of strain. 7 cl, 1 dwg, 4 tbl