Hydrochloric Acid → L-Aspartic Acid

Participants

Reaction Steps

An aqueous solution medium containing 13 g/dl of sucrose, 0.5 g/dl of urea, 0.1 g/dl of KH2PO4, 0.04 g/dl of MgSO4.7H2O, ppm each of Fe and Mn ions, 5 μg/l of biotin, 200 μg/l of thiamine hydrochloride and 0.3 ml/dl of soybean protein hydrochloric acid hydrolysate "AJI-EKI" (total nitrogen of 7%), adjusted to pH 7.2 was prepared and 20 ml of the medium was separately charged into a shake flask of 500 ml volume. After sterilization, Asp-producing bacteria, Brevibacterium flavum (FERM BP-2178) and His-producing bacteria, Brevibacterium flavum (ATCC 21406), which had been previously grown on bouillon slants, were inoculated in the same flask followed by spinner culture at 31° C. for 72 hours. During the incubation, an aqueous urea solution having a concentration of 40 g/dl was supplemented by small portions to keep the pH between 6.5 to 8.0. In the fermentation broth, 0.95 g/dl of L-aspartic acid and 0.85 g/dl of L-histidine were accumulated.

Provenance & Evidence