| 摘要 |
51-Inosinic acid is prepared by fermenting a mixed culture of an adenine requiring mutant strain of a micro-organism which is capable of producing 51-inosinic acid and the parent strain thereof in an aqueous nutrient medium under aerobic conditions at a pH of from about 6.0 to 8.5 and recovering the product. The microorganisms may be mutated morphologically or physiologically during storage, e.g. by means of U.V. light or such mutants may be isolated from natural soils. Synthetic or natural culture media may be used. The two strains may be cultured in advance separately or in admixture and may be injected into the fermentation medium at different times or simultaneously. The weight of mutant strain in the fermentation liquor is preferably greater than that of the parent strain. The pH may be maintained within the range 6.0 to 8.5 by adding aqueous ammonia. The product may be recovered from the liquor by ion exchange treatment, solvent extraction, metal salt formation or chromatography. Specific micro-organisms referred to are Brevibacterium ammoniagenes and Corynbacterium glutamicum. Hypoxanthine and 51-inosinic acid are also prepared from the mutant strains alone for comparative purposes.
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