Ajinomoto Co., Ltd.

Yasushi Hoshino

Yoshihiro Usuda

Mika Moriya

Yosuke Nishio

Hidetaka Doi

Akiko Matsudaira

Masaru Terashita

Yoshiko Inoue

Nobuhisa Nitta

Yuri Masumitsu

The present invention provides a composition containing linalool, wherein the composition contains a high amount of either enantiomer R-linalool or S-linalool, and has a high content rate of linalool. The present invention also provides a production method for producing the composition. The present invention further provides a composition containing volatile components including linalool, in which a content of linalool in a total content of the volatile components in the composition is 60% or more, and the linalool is present as R-linalool or S-linalool in an amount of 50% or more of the enantiomer, and a production method therefor.

Linalool composition and method of producing therefor

The present invention describes an efficient method for producing linalool. The present invention provides a method for producing linalool, the method including culturing a microorganism expressing linalool synthase in a culture medium to produce linalool. The present invention also describes a microorganism able to express linalool synthase and efficiently produce linalool.

Method of producing linalool using a microorganism

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

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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Kanagawa, Japan

Yasushi Hoshino