{"title":"L -异亮氨酸发酵生产的研究","authors":"I. Chibata, M. Kisumi, Y. Ashikaga","doi":"10.1002/JBMTE.390020310","DOIUrl":null,"url":null,"abstract":"Several strains of Pseudomonas were selected by the screening test for organisms which are capable of producing L-isoleucine. \n \nWith these selected bacteria, various cultural conditions suitable for the production and accumulation of L-isoleucine were investigated. As a result, 12–14 mg/ml of L-isoleucine was formed by shake culture in a medium containing α-aminobutyric acid, glucose, cornsteep liquor, urea and inorganic salts.","PeriodicalId":259241,"journal":{"name":"Journal of Biochemical and Microbiological Technology and Engineering","volume":"3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1960-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Studies on the fermentative production of L‐isoleucine\",\"authors\":\"I. Chibata, M. Kisumi, Y. Ashikaga\",\"doi\":\"10.1002/JBMTE.390020310\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Several strains of Pseudomonas were selected by the screening test for organisms which are capable of producing L-isoleucine. \\n \\nWith these selected bacteria, various cultural conditions suitable for the production and accumulation of L-isoleucine were investigated. As a result, 12–14 mg/ml of L-isoleucine was formed by shake culture in a medium containing α-aminobutyric acid, glucose, cornsteep liquor, urea and inorganic salts.\",\"PeriodicalId\":259241,\"journal\":{\"name\":\"Journal of Biochemical and Microbiological Technology and Engineering\",\"volume\":\"3 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1960-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Biochemical and Microbiological Technology and Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/JBMTE.390020310\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Biochemical and Microbiological Technology and Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/JBMTE.390020310","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Studies on the fermentative production of L‐isoleucine
Several strains of Pseudomonas were selected by the screening test for organisms which are capable of producing L-isoleucine.
With these selected bacteria, various cultural conditions suitable for the production and accumulation of L-isoleucine were investigated. As a result, 12–14 mg/ml of L-isoleucine was formed by shake culture in a medium containing α-aminobutyric acid, glucose, cornsteep liquor, urea and inorganic salts.
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