Recent Progres Microbial Prod

Each tract in this series reviews the present status and future prospects of Japanese state-of-the-art technology in one of five fields - electronics, computer and communications, manufacturing technology, materials science, and biotechnology. The authors are scientists and engineers engaged in relevant research and development. With a special emphasis on recent advances, this volume describes the microbial method of amino acid production with regard to the following particulars - the breeding of amino acid-producing micro-organisms; the direct fermentation method; the precursor addition method; the enzymatic method; and biochemical engineering aspects.

Table of Contents:
Part 1 The breeding of amino acid-producing micro-organisms: wild type strains; auxotrophic and regulatory mutants; transductant and fusants - application of cell fusion technique, application of transduction technique; transformants by DNA recombination technique - progess of fundamental technology, breeding of amino acid-producing strains by recombinant DNA technology. Part 2 Direct fermentation of amino acid: glutamic acid - microbial strains, regulation of glutamic acid fermentation, improvement of t-glutamic acid-producing micro-organisms; L-glutamine - regulation of glutamine synthesis, L-glutamine-producing micro-organisms; proline; L-lysine - regulation of lysine synthesis, lysine-producing micro-organisms; threonine; histidine; arginine, citrulline, and ornithine - L-ornithine-producing micro-organisms, L-citrulline-producing micro-organisms, L-arginine-producing micro-organisms; isoleucine, valine, and leucine - L-isoleucine-producing micro-organisms, L-valine-producing micro-organisms, L-leucine-producing micro-organisms; tryptophan, phenylalanine, and tyrosine - L-tryptophan-producing micro-organisms, L-phenylalanine-producing micro-organisms, L-tyrosine-producing micro-organisms. Part 3 Precursor addition method: L-tryptophan production from anthranilate; L-serine production from glycine. Part 4 Enzymatic methods: optical resolution of chemically synthesized racemic amino acids to L-amino acids - aminoacylase, aminopeptidase; conversion of the precursors involved in metabolic pathways to L-amino acids - aspartase, aspartate B-decarboxylase, arginine deiminase; condensation of substrates to L-amino acids by the reverse reaction of enzymes - B-tyrosinase, tryptophanase, cysteine desulfhydrase, L-methionine y-lyase, B-chloro-d-alanine hydrogen chloride lyase, phenylalanine ammonia lyase; conversion of chemically synthesized racemic intermediates to optically active amino acids: L-a-amino-e-caprolactam hydrolase, L-2-aminothiazoline-4-carboxylatehydrolase, hydantoin hydrolase (L-amino acid production), hydantoin hydrolase (d-amino acid production), L-2-oxo-oxazolidine-4-carboxylate hydrolase. Part 5 Oxygen supply and carbon dioxide removal in amino acid fermentation: determination of oxygen and carbon dioxide - dissolved oxygen in culture broth (Pl, atm), respiration rate (r) maximum oxygen demand rate of cells (KrM) and degree of satisfacrtion of cell's oxygen demand (r/KrM), dissolved carbon dioxide; determination of critical dissolved oxygen level for cell respiration; effect of high dissolved oxygen tension; relationship between amino acid productivity and degree of satisfaction of cell oxygen demand; effect of carbon dioxide; oxygen supply for the culture containing acetic acid as a carbon source.