著者

SHUKUO KINOSHITA SHIGEZO UDAKA MASAKAZU SHIMONO

出版者

公益財団法人 応用微生物学・分子細胞生物学研究奨励会

雑誌

The Journal of General and Applied Microbiology (ISSN:00221260)

巻号頁・発行日

vol.3, no.3, pp.193-205, 1957 (Released:2006-08-11)

参考文献数

11

被引用文献数

78 408

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1. Screening tests for glutamate producing strains were carried out, with the media containing carbohydrate and ammonia source as chief ingredients. Glutamate as well as certain other amino acids was detected by paper chromatography in culture broth of many microorganisms tested.2. Accumulation of L-glutamate in a significant amount (at least a few mg of glutamate per ml of broth) has been demonstrated by various strains of bacteria, streptomycetes, yeasts, and fungi. The highest level of glutamate production has been obtained by a new species of Micrococcus, yielding as much as 0.25 mole of it from one mole of glucose.3. The courses of fermentations mainly by known strains of microorganisms are shown. The importances of the cultural condition and strain specificity for the production of amino acids are briefly described.