Roche Vitamins Inc.

Biotechnica International, Inc.

Dsm Nutritional Products Inc.

Randolph T Hatch

Thomas John Erdenberger

Janice G Pero

Theron Hermann

John B Perkins

Alan Sloma

Keith C Backman

Vectors and recombinant bacteria for overproducing riboflavin, in which nucleic acid overproducing riboflavin biosynthetic proteins is introduced in the chromosome of the host organism, e.g. at multiple sites and in multiple copies per site. A rib operon having at least five genes is used to make such recombinant bacteria.

Bacterial strains which overproduce riboflavin and methods of use thereof

Nutrient medium for bacterial strains which overproduce riboflavin

Bacterial strains which overproduce riboflavin

A method of continuous product formation using at least two continuous fermentation units and a microorganism capable of being induced, in response to environmental conditions, to undergo a genetic alteration from a state favoring microorganism growth to a state favoring product production by the microorganism. The first continuous fermentation unit is maintained at environmental conditions selected to favor growth of the microorganism and to be nonpermissive for the genetic alteration. The microorganism is grown continuously in the first unit, and a portion of the growing microorganism cell mass is transferred via connecting means to the second continuous fermentation unit. Either the connecting means or the second unit is maintained at second environmental conditions selected to effect the genetic alteration. The altered microorganism is cultured in the second unit. Exudate from this second fermentor (containing microorganism mass and medium) is continually removed and the product which is present, either in the microorganisms themselves or the medium surrounding them, is extracted.

Dual-stage fermentation

A method of recovering an amino acid from a mixture by providing a source of bivalent metal ions capable of forming a complex with the amino acid, the complex being insoluble at least in a particular pH range. The complex is separated from the mixture and then dissociated, the metal ions thereby being removed from the amino acid. The amino acid may be recovered continuously from a fermentation broth of microorganisms.

Purification and recovery of amino acids

Growing community of inventors

Wellesley, MA, United States of America

Randolph T Hatch