NEUE MÖGLICHKEITEN ZUR ENZYMATISCHEN HERSTELLUNG VON L-PHENYLALANIN

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Authors
Hummel, W.
Schütte, H.
Schmidt, E.
Kula, M.-R.
Issue Date
1989
Submitted date
2023-10-11

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Abstract
Three enzyme-catalyzed processes for the production of L-phenylalanine are presented, starting with phenylpyruvate, D,L-phenyllactate, or acetamidocinnamate, respectively. In each case, the amino acid is formed by reductive amination catalyzed by the L-phenylalanine dehydrogenase. Space-time-yields up to 456 g/l-d can be reached using continuously operating processes.
Citation
Enzyme in der Lebensmitteltechnologie, 1989, 207 -210
Affiliation
Institut für Enzymtechnologie der Universität Düsseldorf in der KFA Jülich, Jülich, FRG 2 Gesellschaft für Biotechnologische Forschung, Braunschweig, FRG 3 Institut für Biotechnologie der KFA Jülich, Jülich, FRG; present address: Ciba-Geigy AG, Basel, Schweiz
Publisher
GBF - Gesellschaft für Biotechnologische Forschung
Journal
Enzyme in der Lebensmitteltechnologie, 2. Symposium, 1988
URI
http://hdl.handle.net/10033/623495
Type
Book chapter
conference paper
Language
de
Series/Report no.
GBF Monographien, Band 11
ISSN
0930-4320
ISBN
3-527-27877-X
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