PROCESS FOR THE FERMENTATIVE PREPARATION OF L-THREONINE, L-LYSINE, L-VALINE AND L-HOMOSERINE USING STRAINS OF THE ENTEROBACTERIACEAE FAMILY WHICH CONTAIN AN ATTENUATED YJGF ORF SEQUENCE

摘要

The invention relates to a process for the preparation of L-amino acids, in particular L-threonine, in which the following steps are carried out: a) fermentation of microorganisms of the Enterobacteriaceae family which produce the desired L-amino acid and in which the yjgF ORF or the nucleotide sequence which codes for it are attenuated, in particular eliminated, b) concentration of the L-amino acid in the medium or in the cells of the bacteria, and optionally c) isolation of the L-amino acid.