Procedure for the fermentative preparation of L-amino acids using improved strains of the Enterobacteriaceae family

摘要

Procedure for the preparation of L-amino acids or feed additives for animals with L-amino acid content, by fermentation of a microorganism of the Enterobacteriaceae family, characterized in that a microorganism is used in which the proP gene is weakened, so that the activity or concentration of the ProP protein was reduced to 0 to 75% of the activity or concentration of the protein in the non-recombinant microorganism for the corresponding protein.