VERFAHREN ZUR HERSTELLUNG VON L-AMINOSÄUREN UNTER VERWENDUNG VON STÄMMEN AUS DER FAMILIE DER ENTEROBACTERIACEAE DIE EIN ATTENUIERTES UGPB-GEN ENTHALTEN

摘要

The invention relates to a process for the preparation of L-amino acids, especially L-lysine, L-valine, L-homoserine and L-threonine, by fermenting a microorganism of the genus Escherichia which has a mutation or deletion in the gene encoding aspartate ammonium lyase (aspA). This mutation results in the loss of aspA enzymatic activity in the microorganism