METHOD FOR ENZYMATIC PREPARING NON-PROTEINOGENIC L-AMINO ACIDS
FIELD: biotechnology, microbiology, amino acids. SUBSTANCE: non-proteinogenic amino acids are prepared by direct fermentation using the widely known strain of microorganism characterizing by the damaged regulation of cysteine metabolism that is carried out by the widely known method. This method dif...
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| creator | MAJER TOMAS |
| description | FIELD: biotechnology, microbiology, amino acids. SUBSTANCE: non-proteinogenic amino acids are prepared by direct fermentation using the widely known strain of microorganism characterizing by the damaged regulation of cysteine metabolism that is carried out by the widely known method. This method differs from the known one by addition to fermentation medium in the process of fermentation of a nucleophilic compound that represents 1,2,3,4-tetrazolyl-L-alanine or its derivatives, or S-heteroaryl-L-cysteine. Using such nucleophilic compound taken in the definite amounts results to producing non-proteinogenic L-amino acids by the microorganism strain. EFFECT: improved preparing method. 18 cl, 11 ex |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE HETEROCYCLIC COMPOUNDS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | METHOD FOR ENZYMATIC PREPARING NON-PROTEINOGENIC L-AMINO ACIDS |
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