Method of production of amino acids in a continuous manner by the use of a strain selected the adsorbed on a porous support and amino acids obtained by said other

摘要

Prodn. of aminoacids, pref. by a continuous process, comprises the use of at least one aminoacid producing bacterial strain in combination with a nutritative medium or appropriate fermentation contg. the necessary sources, such as assimilable carbon, organic nitrogen and mineral salts, is effected under aerobic conditions and is characterised in that the following stages are effected so as to increase the productivity and yield of the bacterial strain for producing aminoacids, with prodn. and regeneration of cofactors necessary for the reaction:- (a) the living cells of the bacterial strain are adsorbed on an appropriate porous support, placed in at least one reaction zone for fixing them onto the support, while conserving the living biomass; (b) the reaction zone is fed continuously with fermentation medium, while maintaining it at a suitable reaction temperature (pref. 15-60 deg.C. esp. 30-40 deg.C.), under suitable aeration to ensure the necessary oxygen supply. (c) fermented medium is continuously withdrawn after having passed through the reaction zone and (d) the withdrawn medium is extracted so as to recover the produced amino-acid. Continuous prodn. of aminoacids with improved productivity and yields is achieved. e.g. a typical batch process yields 40 g/l of aminoacid, after 80 hrs fermentation of a medium contg. 120 g/l of carbohydrates; known continuous processes yield 5 g/l of aminoacid, with 25 g/l of biomass after 30 hrs fermentation using 90 g/l of carbohydrate; whereas the present process yields 10 g/l of aminoacid, with a biomass of only 5 g/l and reaction time of 8 hrs using 90 g/l of carbohydrate. Examples for the prodn. of valine give the above results, other examples describe the prodn. of lysine and threonine.