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    Fermentation process for the preparation of L-amino acids using strains of the family enterobacteriaceae
    3.
    发明申请
    Fermentation process for the preparation of L-amino acids using strains of the family enterobacteriaceae 有权
    使用肠杆菌科菌株制备L-氨基酸的发酵过程

    公开(公告)号：US20050221451A1

    公开(公告)日：2005-10-06

    申请号：US11138429

    申请日：2005-05-27

    申请人： Mechthild Rieping ,  Christine Bastuck ,  Thomas Hermann ,  Georg Thierbach

    发明人： Mechthild Rieping ,  Christine Bastuck ,  Thomas Hermann ,  Georg Thierbach

    IPC分类号： C12N15/52 ,  C12P13/06 ,  C12P13/08 ,  C12P13/04 ,  C12N1/21

    CPC分类号： C12P13/06 ,  C12N15/52 ,  C12P13/08

    摘要： The present invention relates to a fermentation process for the preparation of L-amino acids in which the following steps are carried out (a) fermentation of the microorganisms of the family Enterobacteriaceae producing the desired L-amino acid, in which microorganisms' pckA gene, and/or the open reading frames of yjfA and ytfP are individually or jointed inactivated by one or methods of mutagenesis selected from the group consisting of deletion, insertional mutagenesis due to homologous recombination, and transition or tranversion mutagenesis with incorporation of a non-sense mutation in the ytfP and ytfA gene, concentration of the fermentation broth to eliminate water and increase the concentration of said L-amino acids in the broth and E. coli, and isolation of the L-amino acids.

    摘要翻译： 本发明涉及一种用于制备L-氨基酸的发酵方法，其中进行以下步骤：（a）产生所需L-氨基酸的肠杆菌科的微生物的发酵，其中微生物的pckA基因， 和/或yjfA和ytfP的开放阅读框单独或联合灭活一种或诱变方法，其选自由同源重组引起的缺失，插入突变，以及引入非意义突变的转化或转化诱变 在ytfP和ytfA基因中，发酵液的浓度消除水，并增加肉汤和大肠杆菌中所述L-氨基酸的浓度，并分离L-氨基酸。

    Fermentation process for the preparation of L-amino acid using modified Escherichia coli wherein the ytfP-yjfA gene region is inactivated
    4.
    发明授权
    Fermentation process for the preparation of L-amino acid using modified Escherichia coli wherein the ytfP-yjfA gene region is inactivated 有权
    使用修饰的大肠杆菌制备L-氨基酸的发酵方法，其中ytfP-yjfA基因区被灭活

    公开(公告)号：US07666634B2

    公开(公告)日：2010-02-23

    申请号：US11138429

    申请日：2005-05-27

    申请人： Mechthild Rieping ,  Christine Bastuck ,  Thomas Hermann ,  Georg Thierbach

    发明人： Mechthild Rieping ,  Christine Bastuck ,  Thomas Hermann ,  Georg Thierbach

    IPC分类号： C12P13/08 ,  C12P13/06 ,  C12N1/21 ,  C12N15/00 ,  C12P21/00 ,  C07K14/00 ,  C07H21/00

    CPC分类号： C12P13/06 ,  C12N15/52 ,  C12P13/08

    摘要： The present invention relates to a fermentation process for the preparation of L-amino acids in which the following steps are carried out: (a) fermentation of the microorganisms of the family Enterobacteriaceae producing the desired L-amino acid, in which microorganisms' open reading frames of yjfA and ytfP are individually or jointly inactivated by one or more methods of mutagenesis selected from the group consisting of deletion, insertional mutagenesis due to homologous recombination, and transition or tranversion mutagenesis with incorporation of a non-sense mutation in the yjfA and ytfP gene region; (b) concentration of the fermentation broth to eliminate water and increase the concentration of said L-amino acids; and (c) isolation of the L-amino acids.

    摘要翻译： 本发明涉及一种用于制备L-氨基酸的发酵方法，其中进行以下步骤：（a）产生所需L-氨基酸的家族肠杆菌科的微生物的发酵，其中微生物的开放阅读 yjfA和ytfP的框架通过一种或多种诱变方法单独或共同失活，所述诱变方法选自由同源重组引起的缺失，插入突变和在yjfA和ytfP中引入非意义突变的转化或转化诱变 基因区; （b）发酵液的浓度以消除水并增加所述L-氨基酸的浓度; 和（c）L-氨基酸的分离。

    Process for the preparation of L-amino acids using strains of the enterobacteriaceae family
    9.
    发明申请
    Process for the preparation of L-amino acids using strains of the enterobacteriaceae family 审中-公开
    使用肠杆菌科菌株制备L-氨基酸的方法

    公开(公告)号：US20050164356A1

    公开(公告)日：2005-07-28

    申请号：US10784902

    申请日：2004-02-24

    申请人： Mechthild Rieping ,  Thomas Hermann

    发明人： Mechthild Rieping ,  Thomas Hermann

    IPC分类号： C07K14/24 ,  C07K14/245 ,  C07K14/255 ,  C12P13/08 ,  C12P13/04 ,  C12N1/21

    CPC分类号： C12P13/08 ,  C07K14/24 ,  C07K14/245

    摘要： The invention relates to a process for the preparation of L-amino acids, in particular L-threonine, in which the following steps are carried out: a) fermentation of the microorganisms of the Enterobacteriaceae family which produce the desired L-amino acid and in which the malT gene or nucleotide sequences or alleles which code for it are enhanced, b) concentration of the desired L-amino acid in the medium or in the cells of the microorganisms, and c) isolation of the desired L-amino acid.

    摘要翻译： 本发明涉及一种制备L-氨基酸，特别是L-苏氨酸的方法，其中进行以下步骤：a）产生所需L-氨基酸的肠杆菌科的微生物的发酵和 其编码的malT基因或核苷酸序列或等位基因被增强，b）在培养基中或微生物细胞中浓缩所需的L-氨基酸，和c）分离所需的L-氨基酸。