Bacteria coryneform

In the 1950s, a group of coryneform bacteria which accumulate a large amount of L-glutamic acid in the culture medium were isolated (21). The use of mutant derivatives of these bacteria offered a new fermentation process for the production of many other kinds of amino acids (22). The amino acids which are produced by this method are mostiy of the T.-form, and the desired amino acid is singly accumulated. Therefore, it is very easy to isolate it from the culture broth. Rapid development of fermentative production and en2ymatic production have contributed to the lower costs of many protein amino acids and to their availabiUty in many fields as economical raw materials. 

Hermann, T. (2003) Industrial production of amino acids by coryneform bacteria. Journal of Biotechnology, 104, 155-172. 

This pyridoxal phosphate-requiring enzyme has been studied in several bacteria and X-ray crystal structures are available.35 The coryneform bacterium, Brevi-bacterium linens, is common on the surface of several cheeses, including Limburger and those of the Trappist type. The methionine y-lyase of this organism has been purified to homogeneity36 and the relevant gene, mgl (from MGL, abbreviation for methionine y-lyase) has been cloned and analyzed.37... 

Bendinger, B., Rijnaarts, H. H. M., Altendorf, K. and Zehnder, A. J. B. (1993). Physicochemical cell-surface and adhesive properties of coryneform bacteria related to the presence and chain-length of mycolic acids, Appl. Environ. Microbiol., 59, 3973-3977. 

Vertes AA, Asai Y, Kobayashi M, et al. 1994. Transposon mutagenesis of coryneform bacteria. Mol Gen Genet 245 397 05. 

Saddleback tamarin monkeys, Saguinisfuscicollis, harbor a complex microflora in the secretions of their circumgenital glands. Coagulase-negative staphylococci, Gram-negative bacteria. Streptococcus spp., and coryneform bacteria were... 

Chemistry.—The chemical structures of several bacterial menaquinones (MKs) with partly saturated isoprenoid side-chains have been studied. Spectroscopic (u.v., i.r., m.s., and H n.m.r.) and chromatographic data have been recorded for the tetrahydro-MK8 and -MK9 mixture of some nocardioform and coryneform bacteria.The main component tetrahydro-MK9 has the second and third iso-prene residues from the quinone ring saturated, i.e. has structure (159), 2-... 

In surface smear-ripened cheeses, e.g. Munster, Limburger, Tilsit, Trapist, the surface of the cheese is colonized first by yeasts which catabolize lactic acid, causing the pH to increase, and then by Brevibacterium linens, the characteristic micro-organism of the surface smear but which does not grow below pH 5.8, and various other micro-organisms, including Micrococcus, Arthrobacter and coryneform bacteria. 

Hermann, T. 2003. Industrial Production of Amino Acids by Coryneform Bacteria../. Biotechnol., 104,155-172. 

K. Bark, P. Kampfer, A. Sponner and W. Dott (1993). Polyphosphate-dependent enzymes in some coryneform bacteria isolated from sewage sludge. FEMS Microbiol. Lett., 107,133-138. 

Lamberet, G., Auberger, B., Bergere, J.L. 1997. Aptitude of cheese bacteria for volatile 5-methyl thioester synthesis. II. Comparison of coryneform bacteria, Micrococcaceae and some lactic acid bacteria starters. Appl. Microbiol. Biotechnol. 48, 393-397. 

Coryneform bacteria are irregular, nonsporulating gram-positive bacteria that are widely distributed in nature. In recent years some strains have been reclassified into new genera.30 Corynebacteria are widely used for amino acid production.31 Some have relevance in bioconversions, for example, steroid conversion,32 terpenoid conversion,33 and the conversion of... 

R. Aoyama M. Murase K. Yamagishi K. Nishi H. Kojima, Development of Fermentation Method for Producing Non-Amino Organic Acids by Using Recombinant Coryneform Bacteria. PCT Int. Appl. WO 2005026349, 25 March 2005. 

Swiss cheeses are distinguished from other varieties by different starter cultures used and the subsequent growth of propionibacteria with gruyere cheeses, yeasts and coryneforms. Fermentation of lactic acid and residual sugars by propionic bacteria to propionic acid is vital in flavor development, and follows initial lactic acid fermentation by the starters. The propionibacteria also apparently contain peptidases which release the sweet-tasting amino acid proline, according to some investigators(13), an important Swiss cheese tastant. 

Efforts to develop organisms that overproduce L-phenylalanine have been vigorously pursued by the Nutrasweet Company, Ajinomoto, Kyowa Hakko Kogyo, and others. The focus has centered on bacterial strains that have previously demonstrated the ability to overproduce other amino acids. Such organisms include principally the coryneform bacteria, Brevibacterium flavum [1,2] and Corynebac-terium glutamicum [3,4] used in L-glutamic acid production. In addition, Escherichia coli has been extensively studied for L-phenylalanine manufacture due to... 

L-aspartic acid ammonia lyase, or aspartase (E.C. 4.3.1.1) is used on a commercial scale by Kyowa Hakko, Mitsubishi, Tanabe and DSM to produce L-aspartic acid, which is used as a building block for the sweetener Aspartame, as a general acidulant and as a chiral building block for synthesis of active ingrediants[1]. The reaction is performed with enzyme preparations from E. coli, Brevibacterium jlavum or other coryneform bacteria either as permeabilized whole cells or as isolated, immobilized enzymes. The process is carried out under an excess of ammonia to drive the reaction equilibrium from fumaric acid (1) in the direction of L-aspartic acid (l-2) (see Scheme 12.6-1) and results in a product of excellent quality (over 99.9% e.e.) at a yield of practically 100%. The process is carried out on a multi-thousand ton scale by the diverse producers of L-aspartic acid. Site directed mutagenesis of aspartase from E. coli by introduction of a Cys430Trp mutation has resulted in significant activation and stabilization of the enzyme P1. 

Sano K (1994) Host-vector systems for amino acid-producing coryneform bacteria. In Recombinant microbes for industrial and agricultural applications. Marcel Dekker, p 485... 

A new system for the enzymatic production of L-aspartate was proposed and started in the 1990s. In this system, resting intact cells of coryneform bacteria were used without immobilization and with an ultrafiltration membrane. This bacterial strain possesses high maleate isomerase and aspartase activities thorough transformation of their genes. The plasmids introduced were stabilized and the cells were reused many times without any loss of activity and lysis [17]. 

Gram-positive bacteria can be divided into rods and cocci. This phyla includes endospore formers, lactic acid bacteria, most anaerobic and aerobic cocci, coryneform bacteria, actinomycetes, and the majority of mycoplasmas. 

Recently, a new type of ribonucleotide reductase that did not require coenzyme-B12 or iron for activity was discovered in the coryneform bacteria Brevibacteriium ammoniagenes and Micrococcus luteus (228) this enzyme requires manganese instead. Like the diiron-containing enzyme from E. coli, the enzyme from B. ammoniagenes consists of two components, a 30 kDa B1 subunit that binds the nucleotides and 100 kDa B2 subunit consisting of two 50-kDa chains with at least one Mn per chain... 

From the taxonomic characteristics, the strains 1-3-1 and T-1-3-Y were fovmd to belong to the genus Arthrobacter and the coryneform rod bacteria, respectively. 

Tsuchiya, M. and Morinaga, Y. (1988) Genetic control systems of Escherichia coli can confer inducible expression of cloned genes in coryneform bacteria. Bio/Technology, 6 (4), 428-430. 

Dunican, L.K. and Shivnan, E. (1989) High frequency transformation of whole cells of amino acid producing Coryneform bacteria using high voltage electroporation. Nat. Biotechnoi, 7, 1067-1070. 

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