| abstract |
The invention relates to a process for the preparation of L-amino acids, in particular L-threonine, in which the following steps are carried out: a) fermentation of microorganisms of the Enterobacteriaceae family which produce the desired L-amino acid and in which one or more of the genes chosen from the group consisting of malE, phoA, phoB, phoR, phoE, phnC, phnD, phnE, phnF, phnG, phnJ, phnK, phnL, phnM, phnN, phnO, phnP, pykF, pfkB, eda, talB, rpiB, zwf, mopA, pstA, pstB, pstC, pstS, ugpA, ugpE, ugpC, ugpQ, dnaK, dnaJ, clpB, rpoE, rseA, rseC, htpG, sodA, ompF, ompC, sucA, sucB, sucC, sucD, gltA and sdhB, or nucleotide sequences which code for these, is or are attenuated, in particular eliminated, b) concentration of the L-amino acid in the medium or in the cells of the bacteria, and c) isolation of the L-amino acid. |