Ajinomoto Co., Ltd.

Fumihide Tamura

Konosuke Sano

Naohiko Yasuda

Koji Mitsugi

Kazuhiko Yamada

Keizo Matsuda

Ichiro Noda

Kazushi Togo

Kenzo Yokozeki

Chikahiko Eguchi

Takehiko Ichikawa

Teruhiko Kagawa

2-Amino-(2)-thiazoline-4-carboxylic acid is prepared by dehydrochlorinating S-(.beta.-carboxy-.beta.-chloroethyl) isothiourea by adding it to an aqueous medium maintained at a pH ranging from 5.5 to 7.5 with an alkali.

Process for producing 2-amino-(2)-thiazoline-4-carboxylic acid

L-amino acids are produced by fermenting a hydantoin compound with Flavobacterium aminogenes or its enzymes.

Method for producing L-amino acid

A method for producing L-cysteine and/or L-cystine which comprises: A. holding 2-amino-thiazoline-4-carboxylic acid in an aqueous solution at a pH of 5 to 11 in the presence of an effective amount of enzyme produced by a microorganism; said enzyme being capable of converting the 2-amino-thiazoline-4-carboxylic acid to L-cysteine and/or L-cystine, and said microorganism being capable of growing in a medium containing 2-amino-thiazoline-4-carboxylic acid as a nitrogen source; and B. recovering the L-cysteine and/or L-cystine formed from said aqueous solution.

Method of producing L-cysteine and L-cystine

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Kawasaki, Japan

Fumihide Tamura