| 摘要 |
1,208,668. L-Histidinol by fermentation. AJINOMOTO CO. Inc. 24 Dec., 1968 [30 Dec., 1967], No. 61351/68. Heading C2C. L-Histidinol is produced by culturing a histidine-requiring strain of Brevibacterium, Corynebacterium, or Arthrobacter under aerobic conditions in a medium containing assimilable carbon and nitrogen, and essential inorganic salts, and histidine, maintaining the culture at pH 5-9. Specified micro-organisms are B. flavum ATCC 21349, C. acetoacidophilum ATCC 21350, and A. citreus ATCC 21348, histidine is preferably present in an amount between 5 and 50 mg/dl., and the L-histidinol may be isolated as its di-hydrochloride salt by centrifugation, absorption on active carbon and ion-exchange.
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