PRODUCT INHIBITION OF FERMENTATIVE FORMATION OF GLUTAMIC ACID
PRODUCT INHIBITION OF FERMENTATIVE FORMATION OF GLUTAMIC ACID
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DOI：
10.1128/aem.20.2.215-217.1970
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发表时间：
1970-01-01
期刊：
影响因子：
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通讯作者：
DEMAIN, AL
中科院分区：
文献类型：
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作者：
NUNHEIMER, TD;BIRNBAUM, J;DEMAIN, AL
在5升发酵罐中生长的谷氨酸棒杆菌细胞中加入青霉素，可引起谷氨酸的分泌。发酵罐中谷氨酸的生产速率随时间的推移而不断下降，在添加青霉素后24小时达到初始速率的75%。在静息细胞悬浮液中加入谷氨酸对糖的利用率只有轻微的影响，但引起谷氨酸排泄的显着减少。这表明，在发酵液中积累的高水平的谷氨酸是负责抑制其自身的生产。
The addition of penicillin to cells ofCorynebacterium glutamicumgrowing in 5-liter fermentors initiated the excretion of glutamic acid. The rate of glutamate production in fermentors declined continuously with time and reached 75% of the initial rate in 24 hr after penicillin had been added. The addition of glutamate to resting cell suspensions had only a slight effect on sugar utilization but caused a marked decrease in glutamate excretion. It is suggested that the high level of glutamate accumulating in the fermentation broth is responsible for inhibiting its own production.