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RU2005138194A - METHOD FOR PRODUCING L-AMINO ACIDS USING THE BACTERIA OF THE ENTEROBACTERIACEAE FAMILY IN WHICH THE YAFA GENE IS INACTIVATED - Google Patents

METHOD FOR PRODUCING L-AMINO ACIDS USING THE BACTERIA OF THE ENTEROBACTERIACEAE FAMILY IN WHICH THE YAFA GENE IS INACTIVATED Download PDF

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Publication number
RU2005138194A
RU2005138194A RU2005138194/13A RU2005138194A RU2005138194A RU 2005138194 A RU2005138194 A RU 2005138194A RU 2005138194/13 A RU2005138194/13 A RU 2005138194/13A RU 2005138194 A RU2005138194 A RU 2005138194A RU 2005138194 A RU2005138194 A RU 2005138194A
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Russia
Prior art keywords
amino acid
aromatic
bacterium
amino acids
group
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RU2005138194/13A
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Russian (ru)
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RU2315808C2 (en
Inventor
Марина Евгеньевна Шереметьева (RU)
Марина Евгеньевна Шереметьева
Константин В чеславович Рыбак (RU)
Константин Вячеславович Рыбак
Тать на Викторовна Леонова (RU)
Татьяна Викторовна Леонова
Эльвира Борисовна Ворошилова (RU)
Эльвира Борисовна Ворошилова
Юрий Иванович Козлов (RU)
Юрий Иванович Козлов
Original Assignee
Закрытое акционерное общество "Научно-исследовательский институт Аджиномото-Генетика" (ЗАО АГРИ) (RU)
Закрытое акционерное общество "Научно-исследовательский институт Аджиномото-Генетика" (ЗАО АГРИ)
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Application filed by Закрытое акционерное общество "Научно-исследовательский институт Аджиномото-Генетика" (ЗАО АГРИ) (RU), Закрытое акционерное общество "Научно-исследовательский институт Аджиномото-Генетика" (ЗАО АГРИ) filed Critical Закрытое акционерное общество "Научно-исследовательский институт Аджиномото-Генетика" (ЗАО АГРИ) (RU)
Priority to RU2005138194/13A priority Critical patent/RU2315808C2/en
Publication of RU2005138194A publication Critical patent/RU2005138194A/en
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Publication of RU2315808C2 publication Critical patent/RU2315808C2/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (11)

1. Бактерия-продуцент L-аминокислоты, принадлежащая к семейству Enterobacteriaceae, модифицированная таким образом, что экспрессия гена yafA в указанной бактерии ослаблена.1. The bacterium producing L-amino acids belonging to the family Enterobacteriaceae, modified so that the expression of the yafA gene in the specified bacteria is weakened. 2. Бактерия по п.1, отличающаяся тем, что указанная экспрессия гена yafA ослаблена путем инактивации тепа yafA.2. The bacterium according to claim 1, characterized in that said expression of the yafA gene is attenuated by inactivation of tep yafA. 3. Бактерия по п.1, отличающаяся тем, что указанная бактерия принадлежит к роду Escherichia.3. The bacterium according to claim 1, characterized in that said bacterium belongs to the genus Escherichia. 4. Бактерия по п.1, отличающаяся тем, что указанная бактерия принадлежит к роду Pantoea.4. The bacterium according to claim 1, characterized in that said bacterium belongs to the genus Pantoea. 5. Бактерия-продуцент L-аминокислоты по любому из пп.1-4, отличающаяся тем, что указанная L-аминокислота выбрана из группы, состоящей из ароматической L-аминокислоты и неароматической L-аминокислоты.5. The bacterium producing L-amino acids according to any one of claims 1 to 4, characterized in that said L-amino acid is selected from the group consisting of aromatic L-amino acids and non-aromatic L-amino acids. 6. Бактерия-продуцент L-аминокислоты по п.5, отличающаяся тем, что указанная ароматическая L-аминокислота выбрана из группы, состоящей из L-фенилаланина, L-тирозина и L-триптофана.6. The L-amino acid producing bacterium according to claim 5, characterized in that said aromatic L-amino acid is selected from the group consisting of L-phenylalanine, L-tyrosine and L-tryptophan. 7. Бактерия-продуцент L-аминокислоты по п.5, отличающаяся тем, что указанная неароматическая L-аминокислота выбрана из группы, состоящей из L-треонина, L-лизина, L-цистеина, L-метионина, L-лейцина, L-изолейцина, L-валина, L-гистидина, L-глицина, L-серина, L-аланина, L-аспарагина, L-аспартата, L-глутамина, L-глутаминовой кислоты, L-пролина и L-аргинина.7. The L-amino acid producing bacterium according to claim 5, characterized in that said non-aromatic L-amino acid is selected from the group consisting of L-threonine, L-lysine, L-cysteine, L-methionine, L-leucine, L- isoleucine, L-valine, L-histidine, L-glycine, L-serine, L-alanine, L-asparagine, L-aspartate, L-glutamine, L-glutamic acid, L-proline and L-arginine. 8. Способ получения указанной L-аминокислоты, включающий в себя:8. A method of obtaining the specified L-amino acids, including: выращивание бактерии по любому из пп.1-7 в питательной среде, вызывающее продукцию и выделение указанной L-аминокислоты в питательную среду, иgrowing a bacterium according to any one of claims 1 to 7 in a nutrient medium, causing production and isolation of said L-amino acid in a nutrient medium, and сбор указанной L-аминокислоты из культуральной жидкости.collecting said L-amino acid from the culture fluid. 9. Способ по п.8, отличающийся тем, что указанная L-аминокислота выбрана из группы, состоящей из ароматической L-аминокислоты и неароматической L-аминокислоты.9. The method of claim 8, wherein said L-amino acid is selected from the group consisting of an aromatic L-amino acid and a non-aromatic L-amino acid. 10. Способ по п.9, отличающийся тем, что указанная ароматическая L- аминокислота выбрана из группы, состоящей из L-фенилаланина, L-тирозина и L-триптофана.10. The method according to claim 9, characterized in that said aromatic L-amino acid is selected from the group consisting of L-phenylalanine, L-tyrosine and L-tryptophan. 11. Способ по п.9, отличающийся тем, что указанная неароматическая L-аминокислота выбрана из группы, состоящей из L-треонина, L-лизина, L-цистеина, L-метионина, L-лейцина, L-изолейцина, L-валина, L-гистидина, L-глицина, L-серина, L-аланина, L-аспарагина, L-аспартата, L-глутамина, L-глутаминовой кислоты, L-пролина и L-аргинина.11. The method according to claim 9, characterized in that said non-aromatic L-amino acid is selected from the group consisting of L-threonine, L-lysine, L-cysteine, L-methionine, L-leucine, L-isoleucine, L-valine , L-histidine, L-glycine, L-serine, L-alanine, L-asparagine, L-aspartate, L-glutamine, L-glutamic acid, L-proline and L-arginine.
RU2005138194/13A 2005-12-09 2005-12-09 METHOD FOR PREPARING L-AMINO ACIDS USING MICROORGANISM BELONGING TO Escherichia GENUS WHEREIN yafA GENE IS INACTIVATED RU2315808C2 (en)

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RU2005138194/13A RU2315808C2 (en) 2005-12-09 2005-12-09 METHOD FOR PREPARING L-AMINO ACIDS USING MICROORGANISM BELONGING TO Escherichia GENUS WHEREIN yafA GENE IS INACTIVATED

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RU2005138194/13A RU2315808C2 (en) 2005-12-09 2005-12-09 METHOD FOR PREPARING L-AMINO ACIDS USING MICROORGANISM BELONGING TO Escherichia GENUS WHEREIN yafA GENE IS INACTIVATED

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RU2004137198/13A Substitution RU2004137198A (en) 2004-12-21 2004-12-21 METHOD FOR PRODUCING L-AMINO ACIDS USING THE BACTERIA OF THE Enterobacteriaceae Family In Which The yafA Gene Is Inactivated

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RU2315808C2 RU2315808C2 (en) 2008-01-27

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RU2408731C2 (en) * 2008-06-17 2011-01-10 Закрытое акционерное общество "Научно-исследовательский институт Аджиномото-Генетика" (ЗАО АГРИ) Method to produce useful metabolite

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US5175107A (en) * 1988-10-25 1992-12-29 Ajinomoto Co., Inc. Bacterial strain of escherichia coli bkiim b-3996 as the producer of l-threonine

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