| 摘要 |
1,200,587. L-Lysine by fermentation. KYOWA HAKKO KOGYO CO. Ltd. 5 March, 1969 [15 March, 1968], No. 11722/69. Heading C2C. L-Lysine is produced by culturing an L- lysine-producing microorganism capable of assimilating ethanol and belonging to the genus Corynebacterium, Brevibacterium, Arthrobacter, Bacillus, or Nocardia, under aerobic conditions in an aqueous nutrient medium containing ethanol as the main carbon source, accumulating the amino acid in the culture liquor, and isolating it e.g. by ion-exchange techniques. Specified organisms are C. glutamicum ATCC 13287 (also known as Micrococcus glutamicus), Brevibacterium ammoniagenes ATCC 19350, Bacillus megatherium ATCC 21029, A. paraffineus ATCC 21298, and Nocardia sp ATCC 21337, and the process is preferably carried out at 20-40‹ C. and in the pH range 5À5-9À5, employing between 10 g/1 and 200 g/l of ethanol, which may be added initially or during the fermentation. |
