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Binding of end product in the fermentation of nucleotides (1973)

Schwartz, J. ; Margalith, P.

New York, NY [u.a.] : Wiley-Blackwell

Biotechnology and Bioengineering 15 (1973), S. 85-91

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ISSN: 0006-3592

Keywords: Chemistry ; Biochemistry and Biotechnology

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Flavor enhancing nucleotides may be produced by streptomycetes. Mutants of streptomyces 772 were found to produce, under ordinary fermentation conditions, considerable amounts of 5′-IMP and 5′-XMP, but only traces of 5′-GMP. This was probably due to the feedback inhibition of the end product GMP. It was shown that through suitable fermentation techniques it was possible to overcome this internal control mechanism, leading to increased yields of 5′-GMP.

Additional Material: 3 Tab.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/bit.260150107

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