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5164307 Process for producing L-amino acids by fermentation
PATENT ABSTRACTS
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by comparison with structurally related regions of other enzymes that selectively hydrolyze only alpha-(1 right arrow4) glucosidic bonds. Enzymes made in accordance with the present invention are also disclosed.
5164306 PROCESS FOR PRODUCING 5’-INOSINIC ACID BY FERMENTATION Yasuhiko Yoshihara, Yoshio Kawahara, Yasutsugu Yamada, Sigeho Ikeda, Kawasaki, Japan assigned to Ajinomoto Co Inc A process for producing 5’-inosinic acid by culturing 5’-inosinic acid-producing bacteria in a medium containing inosine, and cane molasses, sucrose or glucose as the main carbon source and containing at least one of L-methylglycine, N,Ndimethylglycine, N,N,N-trimethylglycine and (Z-hydroxyethyl) trimethylammonium in an amount effective to enhance the yield of 5’inosinic acid, and harvesting the 5’Gnosinic acid produced.
5164307 PROCESS FOR PRODUCING L-AMINO ACIDS BY FERMENTATION Yasuhiko Yoshihara, Yoshio Kawahara, Yasutsugu Yamada, Sigeho Ikeda, Kawasaki, Japan assigned to Ajinomoto Co Inc
A process is provided for producing an L-amino acid, which entails culturing bacteria producing the L-amino acid in a medium containing cane molasses, sucrose or glucose as a main carbon source and containing at least one substance selected from the group consisting of Nmethylglycine, N,N-dimethylglycine, N,N,Ntrimethylglycine and (2-hydroxyethyl)trimethyl ammonium in an amount effective to enhance the yield of the L-amino acid; and harvesting the L-amino acid, and wherein the L-amino acid is selected from the group consisting of L-glutamic acid, L-lysine, L-glutamine, L-arginine, Lisoleucine, L-valine, L-threonine, L-histidine, Lphenylalanine, L-tryptophan, L-serine, Lornithine, L-citrulline, L-tyrosine and L-leucine.
164
by comparison with structurally related regions of other enzymes that selectively hydrolyze only alpha-(1 right arrow4) glucosidic bonds. Enzymes made in accordance with the present invention are also disclosed.
5164306 PROCESS FOR PRODUCING 5’-INOSINIC ACID BY FERMENTATION Yasuhiko Yoshihara, Yoshio Kawahara, Yasutsugu Yamada, Sigeho Ikeda, Kawasaki, Japan assigned to Ajinomoto Co Inc A process for producing 5’-inosinic acid by culturing 5’-inosinic acid-producing bacteria in a medium containing inosine, and cane molasses, sucrose or glucose as the main carbon source and containing at least one of L-methylglycine, N,Ndimethylglycine, N,N,N-trimethylglycine and (Z-hydroxyethyl) trimethylammonium in an amount effective to enhance the yield of 5’inosinic acid, and harvesting the 5’Gnosinic acid produced.
5164307 PROCESS FOR PRODUCING L-AMINO ACIDS BY FERMENTATION Yasuhiko Yoshihara, Yoshio Kawahara, Yasutsugu Yamada, Sigeho Ikeda, Kawasaki, Japan assigned to Ajinomoto Co Inc
A process is provided for producing an L-amino acid, which entails culturing bacteria producing the L-amino acid in a medium containing cane molasses, sucrose or glucose as a main carbon source and containing at least one substance selected from the group consisting of Nmethylglycine, N,N-dimethylglycine, N,N,Ntrimethylglycine and (2-hydroxyethyl)trimethyl ammonium in an amount effective to enhance the yield of the L-amino acid; and harvesting the L-amino acid, and wherein the L-amino acid is selected from the group consisting of L-glutamic acid, L-lysine, L-glutamine, L-arginine, Lisoleucine, L-valine, L-threonine, L-histidine, Lphenylalanine, L-tryptophan, L-serine, Lornithine, L-citrulline, L-tyrosine and L-leucine.