Method for producing L-isoleucine by fermentation

摘要

L-isoleucine is produced by a fermentation process comprising aerobically culturing in an aqueous culture medium an L-isoleucine producing microorganism obtained by isolating a transformed strain resistant to alpha -amino- beta -hydroxy valeric acid prepared by incorporating into a recipient strain of the genus Brevibacterium orCorynebacterium, which is sensitive to alpha -amino- beta -hydroxy valeric acid, a plasmid DNA obtained from a microorganism of the genus Brevibacterium or Corynebacterium into which has been inserted a fragment of chromosomal DNA derived from a DNA-donor strain of the genus Brevibacterium or Corynebacterium which is resistant to alpha -amino- beta -hydroxy valeric acid; and recovering L-isoleucine which accumulates in the resulting culture liquid.