FR2189510B1 - - Google Patents
Info
- Publication number
- FR2189510B1 FR2189510B1 FR7319064A FR7319064A FR2189510B1 FR 2189510 B1 FR2189510 B1 FR 2189510B1 FR 7319064 A FR7319064 A FR 7319064A FR 7319064 A FR7319064 A FR 7319064A FR 2189510 B1 FR2189510 B1 FR 2189510B1
- Authority
- FR
- France
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/22—Tryptophan; Tyrosine; Phenylalanine; 3,4-Dihydroxyphenylalanine
- C12P13/227—Tryptophan
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5217672A JPS4913382A (it) | 1972-05-27 | 1972-05-27 | |
JP47114236A JPS5119037B2 (it) | 1972-11-16 | 1972-11-16 |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2189510A1 FR2189510A1 (it) | 1974-01-25 |
FR2189510B1 true FR2189510B1 (it) | 1976-04-23 |
Family
ID=26392794
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7319064A Expired FR2189510B1 (it) | 1972-05-27 | 1973-05-25 |
Country Status (9)
Country | Link |
---|---|
CA (1) | CA997292A (it) |
DK (1) | DK133055C (it) |
ES (1) | ES415211A1 (it) |
FR (1) | FR2189510B1 (it) |
GB (1) | GB1427612A (it) |
IT (1) | IT991605B (it) |
NL (1) | NL7307353A (it) |
NO (1) | NO137210C (it) |
SE (1) | SE393398B (it) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3464934D1 (en) * | 1983-04-13 | 1987-08-27 | Ajinomoto Kk | Process for the production of l-tryptophan by a fermentation process |
JPS60176593A (ja) * | 1984-02-22 | 1985-09-10 | Kyowa Hakko Kogyo Co Ltd | L−トリプトフアンの製造法 |
CN112251477B (zh) * | 2020-11-19 | 2022-10-28 | 乐康珍泰(天津)生物技术有限公司 | 一种提高l-苯丙氨酸发酵产率和糖酸转化率的方法 |
-
1973
- 1973-05-24 GB GB2502573A patent/GB1427612A/en not_active Expired
- 1973-05-24 DK DK285473A patent/DK133055C/da not_active IP Right Cessation
- 1973-05-24 NO NO214473A patent/NO137210C/no unknown
- 1973-05-25 FR FR7319064A patent/FR2189510B1/fr not_active Expired
- 1973-05-25 CA CA172,543A patent/CA997292A/en not_active Expired
- 1973-05-25 SE SE7307409A patent/SE393398B/xx unknown
- 1973-05-25 IT IT6855473A patent/IT991605B/it active
- 1973-05-25 ES ES73415211A patent/ES415211A1/es not_active Expired
- 1973-05-25 NL NL7307353A patent/NL7307353A/xx active Search and Examination
Also Published As
Publication number | Publication date |
---|---|
IT991605B (it) | 1975-08-30 |
GB1427612A (en) | 1976-03-10 |
NO137210B (no) | 1977-10-10 |
DK133055B (da) | 1976-03-15 |
CA997292A (en) | 1976-09-21 |
NO137210C (no) | 1978-01-18 |
FR2189510A1 (it) | 1974-01-25 |
ES415211A1 (es) | 1976-06-01 |
SE393398B (sv) | 1977-05-09 |
NL7307353A (it) | 1973-11-29 |
DK133055C (da) | 1976-08-23 |
Similar Documents
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |