Process for the fermentative preparation of l-amino acids...

Details Process for the fermentative preparation of l-amino acids... Process for the fermentative preparation of l-amino acids...

C - Chemistry, Metallurgy

12

P

195/134

C12P 13/04 (2006.01) C12P 13/06 (2006.01)

Patent

CA 1301690

ABSTRACT OF THE DISCLOSURE The preparation of an L-amino acid, partic- ularly valine, leucine, isoleucine alanine and phenyl- alanine, from the corresponding .alpha.-keto carboxylic acid by bacterial fermentation in the presence of ammonium ions is carried out with the aid of thermophilic Bacillus strains at temperatures above 45°C, in particu- lar above 60°C. Bacillus strains DSM 406, 452, 461, 42, 463, 465 and 466 are particularly suitable for this purpose. The greater solubility of the amino acid at the elevated fermentation temperature permits the separation out of the amino acid from the reaction mixture simply by cooling, whereafter the depleted reaction mixture can be pumped back into the fermenter. Especially favorable yields are achieved by supplying oxygen to the fermenter to an amount of less than about 20% dissolved oxygen.

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