Ajinomoto Co., Ltd.

Rie Takikawa

Yoshihiko Hara

Takuji Ueda

Yoshiya Gunji

Yuta Nakai

Yuji Joe

Gen Nonaka

Kazuhiro Takumi

L-amino acids are produced by culturing a microorganism which has an ability to produce the L-amino acid, but has been modified so that expression of the ybjE gene has been enhanced. The L-amino acid is collected from the culture medium or from the microorganism.

L-amino acid-producing microorganism and method for producing L-amino acid

An L-amino acid is produced by culturing a bacterium belonging to the family Enterobacteriaceae, which has an L-amino acid-producing ability and inherently has a native activity of a glucose dehydrogenase that uses pyrroloquinoline quinone as a coenzyme, but has been modified so that the activity of the glucose dehydrogenase is reduced, in a medium, and collecting the L-amino acid from the medium.

L-amino acid-producing microorganism and a method for producing an L-amino acid

A microorganism belonging to the family Enterobacteriaceae, which has an L-amino acid-producing ability and has been modified so that the kdp system is enhanced, is cultured in a medium to produce and accumulate an L-amino acid in the medium or cells of the microorganism, and the L-amino acid is collected from the medium or cells to produce the L-amino acid.

L-amino acid producing microorganism and a method for producing an L-amino acid

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Kawasaki, Japan

Rie Takikawa