O=C[C@@H]([C@H]([C@@H]([C@@H](CO)O)O)O)O.S([O-])([O-])(=O)=O.[NH4+].[NH4+].[K].S([O-])([O-])(=O)=O.[Mg+2].CC1[N+:32]([CH2:33][C:34]2[CH:35]=[N:36][C:37](C)=[N:38][C:39]=2N)=CSC=1CCO.Cl.[Cl-].[OH:47][C:48](CCCC[C@H]1[C@@H]2[C@@H](NC(N2)=O)CS1)=[O:49].C([O-])(=O)C.[NH4+]>S([O-])([O-])(=O)=O.[Mn+2]>[NH2:32][C@H:33]([C:48]([OH:49])=[O:47])[CH2:34][C:35]1[N:36]=[CH:37][NH:38][CH:39]=1An aqueous solution medium having a composition of 10% of glucose, 0.5% of ammonium sulfate, 0.15% of potassium primary phosphate, 0.1% of magnesium sulfate, 0.001% of ferrous sulfate, 0.001% of manganese sulfate, 300 μg/l of thiamine hydrochloride, 350 μg/l of biotin, 5 ml/dl of Aji-Eki® and 0.5% of ammonium acetate, at pH 7.0, was charged in an amount of 300 ml into separate small sized glass jar fermenters. After sterilizing in an autoclave, the various L-histidine-producing bacterial strains shown in Table 14, which had been previously grown in bouillon slants at 30° C. for 24 hours, were inoculated thereon. Then, incubation was carried out at 31.5° C. for 48 hours at 1200 rpm at an aeration rate of 1/2 volume per minute, while keeping the pH at 6.5 by the addition of ammonia gas. After completion of the fermentation, the yield of L-histidine produced and accumulated in the solution based on glucose was determined and is shown in Table 14.
読み込み中…
