STUDIES ON L-VALINE FERMENTATION PART I. PRODUCTION OF L-VALINE BY AEROBACTER BACTERIA

摘要

1. A screening test for L-valine producing bacteria was carried out, and it was recognized that in shake culture a rather large amount of L-valine is practically produced as the sole amino acid in the broth from carbohydrates and nitrogen sources by some species of bacteria.2. Two strains of newly isolated L-valine accumulating bacteria were studied according to the system described in BERGEY'S manual, and named Aerobacter cloacae var sp. NISR-B-151 and Aerobacter aerogenes NISR-B-801, respectively.3. L-Valine was isolated from the culture broth in the crystalline form and identified.4. The high level of L-valine production is attributed to the newly isolated Aerobacter bacteria, yielding as much as 0.2mole from one mole of glucose.