FERMENTATIVE PRODUCTION OF L-HISTIDINE
I. PRODUCTION OF L-HISTIDINOL BY A HISTIDINE AUXOTROPH OF BREVIBACTERIUM FLAVUM AND FORMATION OF L-HISTIDINE FROM L-HISTIDINOL BY MICROORGANISMS
1971 年 17 巻 1 号 p. 1-12
詳細
1971 年 17 巻 1 号 p. 1-12
A histidine auxotroph, AJ 3127 (ATCC 21349) derived from Brevibacterium flavum ATCC 14067 which is a glutamic acid-producing bacterium, produces a large amount of L-histidinol from glucose and inorganic nitrogen. About 0.15g/liter of histidine or 40ml/liter of soybean protein hydrolyzate gives the maximum production of L-histidinol. The amount of L-histidinol accumulated in the presence of the latter is 9.2g/liter (as dihydrochloride).
Among various substances supplemented to the medium, organic acids such as lactic acid, succinic acid, and malefic acid are found to enhance L- histidinol production. L-Alanine, L-phenylalanine, L-tryptophan, propionic acid, adenine, and 4-amino-5-imidazolecarboxamide riboside depress L-histidinol production.
L-Histidine formation from L-histidinol is carried out by various bacteria including Brevibacterium flavum ATCC 14067.
