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1. (EP3421604) METHOD FOR PRODUCING L-AMINO ACID

Office : European Patent Office
Application Number: 17756623 Application Date: 24.02.2017
Publication Number: 3421604 Publication Date: 02.01.2019
Publication Kind : A4
Designated States: AL, AT, BA, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LI, LT, LU, LV, MC, ME, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR
Prior PCT appl.: Application Number:JP2017007014 ; Publication Number: Click to see the data
IPC:
C12P 13/08
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
13
Preparation of nitrogen-containing organic compounds
04
Alpha- or beta-amino acids
08
Lysine; Diaminopimelic acid; Threonine; Valine
CPC:
C12P 13/08
C12N 1/20
C12R 1/15
C12R 1/19
Applicants: AJINOMOTO KK
Inventors: SUZUKI KISHO
MORI MASAYUKI
HIURA TAKEHIRO
MATSUOKA NOBUAKI
CHIKAMORI TAKEHIKO
Priority Data: 2016033636 24.02.2016 JP
2017007014 24.02.2017 JP
Title: (DE) VERFAHREN ZUR HERSTELLUNG VON L-AMINOSÄURE
(EN) METHOD FOR PRODUCING L-AMINO ACID
(FR) PROCÉDÉ DE PRODUCTION D'UN ACIDE L-AMINÉ
Abstract: front page image
(EN) A method for producing a basic acid such as L-lysine is provided. A basic amino acid or a fermentation product containing the same is produced by a method comprising the following steps (A) and (B): (A) a step of culturing a microorganism having a basic amino acid-producing ability in a culture medium so that bicarbonate ions and/or carbonate ions serve as counter ions for the basic amino acid, to obtain a fermentation broth containing the basic amino acid; (B) a step of subjecting the fermentation broth to a heat treatment under a pressure sufficient for preventing generation of carbon dioxide gas from the fermentation broth.
(FR) L'invention concerne un procédé de production d'un acide aminé basique, tel que la L-lysine. Un acide aminé basique ou un produit de fermentation contenant celui-ci est produit par un procédé comprenant : (A) une étape d'obtention d'un liquide de fermentation contenant un acide aminé basique par la culture d'un micro-organisme pouvant produire ledit acide aminé basique dans un milieu de sorte que des ions bicarbonate et/ou des ions carbonate deviennent les contre-ions de l'acide aminé basique ; et (B) une étape de traitement thermique du liquide de fermentation à une pression permettant d'empêcher la production de dioxyde de carbone à partir du liquide de fermentation.
Also published as:
ID2018/11259CN108699576BR112018017340WO/2017/146188