Pyridine-2,6-dicarboxylic acid prepn - by culture of bacillus subtilis N26 atcc 21855 in nutrient soln. and recovery of prod from sepd spores

摘要

Pyridine-2, 6-dicarboxylic acid (I) is prepd. by (i) submerged cultivation of Bacillus substilis N 26 ATCC 21855 (A) in a nutrient soln. until growth is completed and cells are changed to spores, and (ii) recovering (I) from spores septd. from the nutrient soln. Fermentation takes place with airing at 30-40 (pref. 35-38 degrees C) at pH 6-9 (pref. 7-8), esp. with starch as C-source and casein or casein hydrolysate as N-source. An amino acid, esp. valine, leucine or lysine is added when using an N-source other tahn casein or casein hydrolysate. Salt base pref. contains 27-137 ppm Ca2+. Culture takes place continuously and partic. in 2 steps. Fresh nutrient soln. is continuously added to growing culture in 1st fermentor. Bacteria-contg. culture is drawn off from 1st to 2nd fermentor and from 2nd to 3rd. Spores are formed in 2nd and following fermentors, and recovered from overflow of last fermentor.