Abstract L-isoleucine is produced by a fermentation process comprising aerobically culturing in an aqueous culture medium an L-isoleucine producing microorganism obtained by isolating a transformed strain resistant to α-amino-β-hydroxy valeric acid prepared by incorporating into a recipient strain of the genus Brevibacterium orCorynebacterium, which is sensitive to α-amino-β-hydroxy valeric acid, a plasmid DNA obtained from a microorganism of the genus Brevibacterium or Corynebacterium into which has been inserted a fragment of chromosomal DNA derived from a DNA-donor strain of the genus Brevibacterium or Corynebacterium which is resistant to α-amino-β-hydroxy valeric acid; and recovering L-isoleucine which accumulates in the resulting culture liquid.
A method of producing L-isoleucine by fermentation, which comprises: aerobically culturing in an aqueous culture medium an L-isoleucine producing microorganism selected from the group consisting of Corynebacterium glutamicum AJ 11686 and Brevibacterium lactofermentum AJ 11687.
Claim 2
Independent Claim
35 words
A method of producing L-isoleucine by fermentation, which comprises: aerobically culturing in an aqueous culture medium an L-isoleucine producing microorganism selected from the group consisting of Corynebacterium glutamicum AJ 11686 and Brevibacterium lactofermentum AJ 11687.
Claim 3
Dependent Claim
13 words
The method of claim 1, wherein said microorganism is Corynebacterium glutamicum AJ 11686.
Claim 4
Dependent Claim
13 words
The method of claim 1, wherein said microorganism is Brevibacterium lactofermentum AJ 11687.