Ammonia → L-Lysine

Participants

Reaction Conditions

Reaction Steps

The seed strain is inoculated in a 2 l-Erlenmeyer flask containing 300 ml of the same seed medium as in Example 1 and cultured with shaking at 30° C. for 24 hours. Then, 2 l of the resulting seed culture is put into a 30 l-jar fermenter containing 10 l of a fermentation medium comprising 100 g/l of blackstrap molasses (as glucose), 0.3 g/l of MgSO4.7H2O, 0.7 g/l of KH2PO4, 3 g/l of urea, 18 g/l of soybean meal acid hydrolyzate (as soybean meal) and 1.4% (v/v) of a leucine fermentation liquor prepared in advance as hereinafter described, and cultured at an aeration rate of 10 l/minute, a stirring speed of 400 r.p.m. and 30° C., for 48 hours, while adjusting pH of culture liquor at 6.8 with 22% aqueous ammonia. As a result, 43 g/l of L-lysine is formed and accumulated in the culture liquor. When a parent strain P-3634 is cultured in the same manner as above, 37 g/l of L-lysine is obtained.

Provenance & Evidence