Microbiological preparation of L-Phenylalanine.

摘要

L-phenylalanine is produced by reacting cinnamic acid with ammonia in the presence of a phenylalanine ammonialyase having a high and persistent activity obtained from a microorganism belonging to described species of Cladosporium, Pholiota, Hebeloma, Corpinus or Lyophyllum. The enzyme is obtained from a culture of the organism and is used in a reaction at a temperature of 10 to 60 DEG C for a period of several hours to 4 days at a pH of 8 to 11.5.