A process for the fermentative preparation of L-amino acids using coryneform bacteria

• Main Authors: PFEFFERLE WALTER, EGGELING LOTHAR, EIKMANNS BERND, SAHM HERMANN, TILG YVONNE, MOECKEL BETTINA
• Format: Patent
• Language: English; Korean
• Published: 15.06.2001
• Edition: 7
• 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

PURPOSE: Provided is a fermentative production process of L-amino acids by culturing a Coryneform bacterium that overexpresses the accBC gene including biotin-carboxyl carrier protein region of a nucleotide sequence coding for acetyl-CoA carboxylase, and biotin-carboxylase region. CONSTITUTION: The fermentative production process is characteristically manufactures L-amino acids by using Corynebacterium glutamicum (DSM 12786) transformed with a vector pZ1accBC1C. The Corynebacterium bacterium overexpresses the accBC gene and simultaneously dapA gene. The method comprises the steps of: fermenting a Corynebacterium which amplifies the accBC gene and produces L-amino acid; enriching L-amino acid in a medium or a bacterial cell; and separating the produced L-amino acid. 본 발명은 효소 아세틸-CoA 카복실라아제를 암호화하는 뉴클레오타이드 서열의 비오틴-카복실 캐리어 단백질 영역과 비오틴-카복실라아제 영역을 갖는 아단위(accBC 유전자)가 증폭, 특히 과발현되어 있는 코리네형 세균을 사용한 L-아미노산의 발효적 제조방법을 제공한다.