Process for the fermentative production of L-amino acids

Preparation of L-amino acids by cultivation of coryneform microorganisms comprises addition of L-proline to the fermentation broth containing known carbon and nitrogen sources.

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Bibliographic Details
Main Authors HEIDI PETER, REINHARD KRAMER, SUSANNE MORBACH, ILONA WALGER, WALTER PFEFFERLE, ULRICH BECKER
Format Patent
LanguageEnglish
Published 04.05.2000
Edition6
Subjects
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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Summary:Preparation of L-amino acids by cultivation of coryneform microorganisms comprises addition of L-proline to the fermentation broth containing known carbon and nitrogen sources.
Bibliography:Application Number: AU19990057068