Ajinomoto Co., Ltd.

Masaru Terashita

Yoshihiro Usuda

Kazuhiko Matsui

Yury Ivanovich Kozlov

Natalia Viktorovna Stoynova

Tatyana Abramovna Yampolskaya

Veronika Aleksandrovna Kotliarova

Leonid Romanovich Ptitsyn

Natalia Sergeevna Eremina

Irina Borisovna Altman

Hidetaka Doi

Yasushi Hoshino

Olga Nikolaevna Mokhova

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.

Method for production of L-amino acid

A microorganism is provided which has an ability to produce an L-amino acid such as L-lysine, L-tryptophan, L-phenylalanine, L-valine, L-leucine, L-isoleucine and L-serine, and has been modified to increase the activity of pyruvate synthase or pyruvate:NADPoxidoreductase. This microorganism is cultured in a medium containing ethanol or an aliphatic acid as the carbon source to produce and accumulate the L-amino acid in the medium or cells, and the L-amino acid is collected from the medium or the cells.

Amino acid producing microorganism and a method for producing an amino acid

Growing community of inventors

Kawasaki, Japan

Masaru Terashita