Magnesium Sulfate Heptahydrate → L-Aspartic Acid

Temperature

37 °C

Escherichia coli TA 5004 was inoculated into a medium (500 ml, pH 7.0) containing ammonium fumarate (3%), potassium dihydrogen phosphate (0.2%), magnesium sulfate heptahydrate (0.05%), corn steep liquor (4%) and yeast extract (2%) and incubated with shaking at 37° C. for 24 hours. The resulting culture was adjusted to pH 8.5 with aqueous ammonia. Ammonium fumarate (65 g) and Triton X-100 (500 mg) were added to the culture and incubation was further continued at 37° C. for 6 hours to conduct the enzymatic reaction. The reaction mixture was filtered, concentrated and adjusted to pH 2.8 to precipitate crude crystals of L-aspartic acid. The crude crystals were filtered off and recrystallized from water to give L-aspartic acid (47.0 g).

1. extractionextract (2%)
2. additionAmmonium fumarate (65 g) and Triton X-100 (500 mg) were added to the culture and incubation
3. waitwas further continued at 37° C. for 6 hours
4. customthe enzymatic reaction
5. filtrationThe reaction mixture was filtered
6. concentrationconcentrated
7. customto precipitate crude crystals of L-aspartic acid
8. filtrationThe crude crystals were filtered off
9. customrecrystallized from water

ORD record

ord-54b0869aeafb4d3e8c7a735e0731aa57

Source dataset

uspto-grants-1987_09

DOI

10.6084/m9.figshare.5104873.v1

Patent number

US04692409