| 摘要 |
Fermentative production of sulfur-containing amino acids comprising L-methionine, L-cysteine, L-cystine, L-homocysteine or L-homocystine, comprises: (a) providing a microorganism from a family of Enterobacteriaceae or Corynebacteriaceae, having increased thiosulfate sulfur-transferase activity compared to their respective parent strain; (b) fermenting the microorganism in a medium, which contains an inorganic sulfur source to obtain a fermentation broth; and (c) enriching the sulfur-containing amino acid in the fermentation broth. Fermentative production of sulfur-containing amino acids comprising L-methionine, L-cysteine, L-cystine, L-homocysteine or L-homocystine, comprises: (a) providing a microorganism from a family of Enterobacteriaceae or Corynebacteriaceae, having increased thiosulfate sulfur-transferase activity compared to their respective parent strain; (b) fermenting the microorganism in a medium, which contains an inorganic sulfur source comprising dithiosulfuric acid salt or a mixture of a salt of dithiosulfuric acid and a salt of sulfuric acid, to obtain a fermentation broth; and (c) enriching the sulfur-containing amino acid in the fermentation broth. Independent claims are included for a microorganism comprising Escherichia colihaving increased activity and/or expression of the aspartate and mitigation or deletion of the regulatory protein McbR compared to the parental strain, or Corynebacterium glutamicumhaving increased activity and/or expression of the aspartate and attenuation or deletion of the metJ regulatory protein compared to the parental strain, where the microorganism excretes or produces L-methionine, and the microorganism overexpresses a gene coding for a polypeptide having increased thiosulfate sulfur-transferase activity compared to parent strains. |
