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Red algal agarose and brown algal alginate are candidates for novel sustainable resources for fermentative production

Preview of the presentation of mr. Hidetaka Doi, Ajinomoto, Japan

DoiAmino acids are mainly made from landcrops and terrestrial sugars over million metric tons scale per year using fermentation technology. Ordinary amino acid fermentation is one of biggest consumers of sugars and corns. Recent studies suggested that red algal agarose and brown algal alginate are candidates for novel sustainable resources for fermentative production (Wargacki et al., 2012 and Youngdeuk et al., 2013). Thus we started to isolate a novel Vibrio strain which could degradate and assimilate both agarose and alginate from the gut of a Japanese turban shell (Turbo cornutus). We succeeded in isolating a novel Vibrio sp. strain which could degradate and assimilate both agarose and alginate (SA2T =DSM29824T =NBRC111146T). Using genetically modified Vibrio sp. SA2 strain, we could accumulate L-Glutamate from seaweed biomass (Patent Number:WO/2015/041264).  Whole genome analyzing of Vibrio sp. SA2 strain and metabolic engineering technique enabled us to degradate and bioconvert seaweed biomass to amino acids with other host microbial species  (Patent Number:WO/2015/041265).  In this presentation, we would like to introduce our research trial of  seaweed biomass  fermentation for producing amino acids.

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