Fermentation and extraction process of L-tryptophan

• Main Authors: Ha Zhirui, Chen Chongan, Meng Gang, Zhan Zhilin, Zhao Chunguang, Ma Jiyin, Ma Wenyou
• Format: Patent
• Language: Chinese; English
• Published: 17.08.2016
• 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; HETEROCYCLIC COMPOUNDS; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The invention belongs to the field of amino acid fermentation and provides a method for fermentation production of L-tryptophan. The method comprises the steps that a wild type tdcD gene or a regulatory element of the gene on the bacterial chromosome is modified, and the expression quantity and/or the enzymatic activity of tdcD enzyme of bacteria obtained by the improvement is reduced. Besides, the invention further provides a method for separation extraction of L-tryptophan fermentation liquid obtained by fermentation. 本发明属于氨基酸发酵领域，其提供了发酵生产L-色氨酸的方法，包括改造细菌染色体上的野生型的基因或其调控元件，使改造获得的细菌的tdcD酶的表达量和/或酶活性降低。另外，本发明还包括对发酵获得的L-色氨酸发酵液分离提取的方法。