RU2010130304A - METHOD FOR PRODUCING L-AMINO ACID USING BACTERIA OF THE ENTEROBACTERIACEAE FAMILY IN WHICH EXPRESSION OF THE OPERON astCADBE IS DECREASED - Google Patents

METHOD FOR PRODUCING L-AMINO ACID USING BACTERIA OF THE ENTEROBACTERIACEAE FAMILY IN WHICH EXPRESSION OF THE OPERON astCADBE IS DECREASED Download PDF

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RU2010130304A
RU2010130304A RU2010130304/10A RU2010130304A RU2010130304A RU 2010130304 A RU2010130304 A RU 2010130304A RU 2010130304/10 A RU2010130304/10 A RU 2010130304/10A RU 2010130304 A RU2010130304 A RU 2010130304A RU 2010130304 A RU2010130304 A RU 2010130304A
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amino acid
bacterium
aromatic
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amino acids
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Татьяна Викторовна Леонова (RU)
Татьяна Викторовна Леонова
Эльвира Борисовна Ворошилова (RU)
Эльвира Борисовна Ворошилова
Михаил Маркович ГУСЯТИНЕР (RU)
Михаил Маркович Гусятинер
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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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Abstract

1. Бактерия-продуцент L-аминокислоты, принадлежащая к семейству Enterobacteriaceae, модифицированная таким образом, что экспрессия оперона astCADBE в указанной бактерии ослаблена. ! 2. Бактерия по п.1, отличающаяся тем, что оперон astCADBE инактивирован. ! 3. Бактерия по п.1, отличающаяся тем, что указанная бактерия принадлежит к роду Escherichia. ! 4. Бактерия по п.1, отличающаяся тем, что указанная бактерия принадлежит к роду 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. ! 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. ! 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-аспарагиновой кислоты, L-глутамина, L-глутаминовой кислоты, L-пролина, L-аргинина, L-цитруллина и L-орнитина. ! 8. Способ получения L-аминокислоты, включающий: ! - выращивание бактерии по любому из пп.1-7 в питательной среде; и ! - выделение указанной L-аминокислоты из культуральной жидкости. ! 9. Способ по п.8, отличающийся тем, что указанная L-аминокислота выбрана из группы, состоящей из ароматической L-аминокислоты и неароматической L-аминокислоты. ! 10. Способ по п.9, отличающийся тем, что указанная ароматическая L-аминокислота выбрана из группы, состоящей из L-фенилаланина, L-тирозина и L-триптофа 1. L-amino acid producing bacterium belonging to the Enterobacteriaceae family, modified so that expression of the astCADBE operon in said bacterium is attenuated. ! 2. The bacterium according to claim 1, characterized in that the astCADBE operon is inactivated. ! 3. The bacterium according to claim 1, characterized in that said bacterium belongs to the genus Escherichia. ! 4. The bacterium according to claim 1, characterized in that said bacterium belongs to the genus Pantoea. ! 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. 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. The bacterium-producer of L-amino acids 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-aspartic acid, L-glutamine, L-glutamic acid, L-proline, L-arginine, L- citrulline and L-ornithine. ! 8. A method for producing an L-amino acid, comprising:! - growing bacteria according to any one of claims 1 to 7 in a nutrient medium; and! - the allocation of the specified L-amino acids from the culture fluid. ! 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. 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-tryptopha

Claims (11)

1. Бактерия-продуцент L-аминокислоты, принадлежащая к семейству Enterobacteriaceae, модифицированная таким образом, что экспрессия оперона astCADBE в указанной бактерии ослаблена.1. L-amino acid producing bacterium belonging to the Enterobacteriaceae family, modified so that expression of the astCADBE operon in said bacterium is attenuated. 2. Бактерия по п.1, отличающаяся тем, что оперон astCADBE инактивирован.2. The bacterium according to claim 1, characterized in that the astCADBE operon is inactivated. 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-аспарагиновой кислоты, L-глутамина, L-глутаминовой кислоты, L-пролина, L-аргинина, L-цитруллина и L-орнитина.7. The bacterium-producer of L-amino acids 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-aspartic acid, L-glutamine, L-glutamic acid, L-proline, L-arginine, L- citrulline and L-ornithine. 8. Способ получения L-аминокислоты, включающий:8. The method of obtaining L-amino acids, including: - выращивание бактерии по любому из пп.1-7 в питательной среде; и- growing bacteria according to any one of claims 1 to 7 in a nutrient medium; and - выделение указанной L-аминокислоты из культуральной жидкости.- the allocation of the specified L-amino acids 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-аспарагиновой кислоты, L-глутамина, L-глутаминовой кислоты, L-пролина, L-аргинина, L-цитруллина и L-орнитина. 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-aspartic acid, L-glutamine, L-glutamic acid, L-proline, L-arginine, L-citrulline and L-ornithine .
RU2010130304/10A 2010-07-21 2010-07-21 METHOD FOR PREPARING L-ARGININE WITH USE OF BACTERIA OF GENUS Escherichia WHEREIN astCADBE OPERON IS INACTIVATED RU2482188C2 (en)

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PCT/JP2011/066786 WO2012011595A1 (en) 2010-07-21 2011-07-15 A METHOD FOR PRODUCING AN L-AMINO ACID USING A BACTERIUM OF THE ENTEROBACTERIACEAE FAMILY HAVING ATTENUATED EXPRESSION OF THE astCADBE OPERON

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