L-Phenylalanine formation from acetamidocinnamic acid by newly isolated bacteria
| Autor: | Tetsuya Tosa, Koichi Nabe, Katsuhiko Nakamichi, Shigeki Yamada, Ichiro Chibata |
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| Rok vydání: | 1984 |
| Předmět: |
chemistry.chemical_classification
biology Strain (chemistry) Transamination Phenylpyruvic acid Phenylalanine General Medicine biology.organism_classification Applied Microbiology and Biotechnology Bacillus sphaericus Cinnamic acid chemistry.chemical_compound Enzyme Biochemistry chemistry Bacteria Biotechnology |
| Zdroj: | Applied Microbiology and Biotechnology. 19:100-105 |
| ISSN: | 1432-0614 0175-7598 |
| Popis: | Bacteria with the ability to form L-phenylalanine from acetamidocinnamic acid were isolated from several soils. Among them, strain no. S-7 and strain no. N-7 were identified as Alcaligenus faecalis S-7 and Bacillus sphaericus N-7, respectively. The L-phenylalanine-forming enzyme systems in both bacteria were found to be inducible and intracellular. With intact cells of both bacteria and 40 mg/ml as wet base, 10 mg/ml acetamidocinnamic acid was utilized, and 7.7 mg/ml L-phenylalanine in a molar yield of 94% was produced after 72h incubation. The pathway of L-phenylalanine formation is considered to take the following course: acetamidocinnamic acid is deacetylated to α-amino cinnamic acid; this is spontaneously changed to phenylpyruvic acid, and L-phenylalanine is formed by transamination. |
| Databáze: | OpenAIRE |
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