| 摘要 |
L-lysine is produced by culturing a threonine, methionine, arginine, histidine, leucine, isoleucine, phenylalanine, cystine or cysteine-requiring strain of a micro-organism belonging to a genus selected from the group consisting of Brevibacterium, Corynebacterium, Arthrobacter and Microbaterium in an aqueous nutrient medium containing a source of carbon and nitrogen under aerobic conditions at a pH of from 5.1 to 8.5 and a temperature of from 24 DEG to 37 DEG C. Culturing is usually carried out for from 2 to 5 days and the L-lysine is recovered from the culture liquor. Specified strains are mutant strains of Brevibacterium ammoniogenes, Corynebacterium rathayi, Arthrobacter globiformis and Microbacterium flavum.
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