Consortium Fur Elektrochemische Industrie Gmbh

Wacker Chemie Ag

Consortium F&uuml;r Elektrochemische Industrie Gmbh

Thomas Maier

Christoph Winterhalter

Renate Flinspach

August B&ouml;ck

Carsten Gaebert

A 3-phosphoglycerate dehydrogenase (PGD) which exhibits a susceptibility to inhibition by serine which is reduced a as compared with that of anwild-type PGD and which possesses an amino acid sequence which differs from the amino acid sequence of thewild-type PGD (SEQ ID NO: 2) in that an amino acid apart from glycine is present at position 249 or an amino acid apart from threonine is present at position 372.

3-phosphoglycerate dehydrogenase variants whose inhibition by L-serine is reduced, and genes encoding them

Non-proteinogenic L-amino acids produced by direct fermentation of a microorganism strain known per se having a deregulated cysteine metabolism in a manner known per se, which comprises adding, during the fermentation, a nucleophilic compound to the fermentation batch in a manner such that this leads to the production of non-proteinogenic L-amino acids by the microorganism strain.

Non-proteinogenic L-amino acids

Process for production of non-proteinogenic L-amino acids by direct fermentation of a microorganism strain known per se having a deregulated cysteine metabolism in a manner known per se, which comprises adding, during the fermentation, a nucleophilic compound to the fermentation batch in a manner such that this leads to the production of non-proteinogenic L-amino acids by the microorganism strain.

Process for production of non-protenogenic L-amino acids by direct fermentation of a microorganism strain known per se having a deregulated cysteine metabolism in a manner known per se, which comprises adding, during the fermentation, a nucleophilic compound to the fermentation batch in a manner such that this leads to the production of non-proteinogenic L-amino acids by the microorganism strain.

Process for producing non-proteinogenic L-amino acids by fermentation

A process is provided for the fermentative preparation of O-acetyl-L-serine. A microorganism strain, which is derived from a wild type and which exhibits an increased endogenous formation of O-acetyl-L-serine and an increased efflux of O-acetyl-L-serine as compared with the wild type, is cultured in a fermentation medium. A pH in the range from 5.1 to 6.5 is set in the fermentation medium.

Process for preparing O-acetyl-L serine by fermentation

Process is provided for preparing a non-proteinogenic L-amino acid by means of an enzymic biotransformation in which O-acetyl-L-serine is reacted with a nucleophilic compound, while using an O-Acetyl-L-serine sulfhydrylase as catalyst, to give a non-proteinogenic L-amino acid. The process is carried out at a pH in the range between pH 5.0 and 7.4.

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Dachau, Germany

Thomas Maier