Ajinomoto Co., Ltd.

Hidetaka Doi

Yoshihiro Usuda

Takuji Ueda

Yasushi Hoshino

Yusuke Hagiwara

Akiko Matsudaira

Masaru Terashita

Yuri Masumitsu

A method for producing an L-amino acid is provided. An L-amino acid is produced by culturing a bacterium belonging to the family Enterobacteriaceae and having an L-amino acid-producing ability, wherein the bacterium has been modified so that the activity of aconitase is increased, or the activities of aconitase and acetaldehyde dehydrogenase are increased, in a medium, and collecting the L-amino acid from the medium or cells of the bacterium.

Method for producing L-amino acids

A method for efficiently producing an L-amino acid utilizing a bacterium belonging to the family Enterobacteriaceae from a fatty acid or an alcohol such as glycerol as a raw material is provided. A bacterium belonging to the family Enterobacteriaceae which is able to produce L-amino acid and harbors an RpsA protein which has a mutation such that the native aspartic acid residue at positionis replaced with another amino acid residue is used. This bacterium is cultured in a medium containing a carbon source selected from a fatty acid and an alcohol, and the produced L-amino acid is collected from the medium.

Mutant RpsA gene and method for producing L-amino acid

A method for producing an L-amino acid includes culturing a bacterium which belongs to the family Enterobacteriaceae and has an L-amino acid-producing ability in a medium containing a carbon source selected from a fatty acid and an alcohol, and collecting the L-amino acid from the medium. A bacterium which has been subjected to a modification including at least one of enhancement of oxyS gene expression, enhancement of fixABC gene expression, and combination thereof, is used as the bacterium, or a substance that reduces intracellular hydrogen peroxide concentration of the bacterium is added to the medium.

Method for producing an L-amino acid

A method for producing an L-amino acid which includes the steps of culturing a bacterium belonging to the family Enterobacteriaceae and having an L-amino acid producing ability in a medium to produce and accumulate an L-amino acid in the medium, and collecting the L-amino acid from the medium, wherein the bacterium has been modified so that an activity or activities of one or two or more enzymes of the arginine succinyltransferase pathway, such as arginine succinyltransferase, succinylarginine dihydrolase, succinylornithine aminotransferase, succinylglutamate-semialdehyde dehydrogenase, and succinylglutamate desuccinylase, is/are decreased.

Method for producing an L-amino acid in a cultured  bacterium having reduced activity of the arginine succinyltransferase pathway

An L-amino acid can be produced by culturing a bacterium which belongs to the Enterobacteriaceae family, and has an enhanced ability to use a fatty acid. The bacterium is capable of producing the L-amino acid in a culture medium containing a fatty acid or a hydrolysate of an oil-and-fat as a carbon source, thereby producing and accumulating the L-amino acid in a culture.

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Kawasaki, Japan

Hidetaka Doi