Degradation of aromatic amino acids by Rhodococcus erythropolis

A Gram‐positive Rhodococcus erythropolis strain S1 was shown to assimilate aromatic amino acids such as L‐phenylalanine, L‐tyrosine, L‐tryptophan, D‐phenylalanine, D‐tyrosine and D‐tryptophan, which were utilized not only as the sole carbon source but also as a suitable nitrogen source. The highest...

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Bibliographic Details
Published in:Letters in applied microbiology 1995-07, Vol.21 (1), p.55-59
Main Authors: Suemori, A., Nakajima, K., Kurane, R., Nakamura, Y.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biology of microorganisms of confirmed or potential industrial interest
Biotechnology
Fundamental and applied biological sciences. Psychology
Mission oriented research
Physiology and metabolism
Rhodococcus erythropolis
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Summary:A Gram‐positive Rhodococcus erythropolis strain S1 was shown to assimilate aromatic amino acids such as L‐phenylalanine, L‐tyrosine, L‐tryptophan, D‐phenylalanine, D‐tyrosine and D‐tryptophan, which were utilized not only as the sole carbon source but also as a suitable nitrogen source. The highest growth on these aromatic amino acids occurred at a temperature of 30°C. L‐Phenylalanine, L‐tyrosine and L‐tryptophan degradative pathways would appear to be independent, and to be induced alternatively. The strain S1 also showed the ability to assimilate peptides which consisted of only L‐phenylalanine and L‐tyrosine.
ISSN:0266-8254
1472-765X
DOI:10.1111/j.1472-765X.1995.tb01006.x