The present disclosure relates to a modified polypeptide with attenuated activity of citrate synthase, a microorganism producing leucine comprising the modified polypeptide, and a method for producing an L-amino acid using the microorganism.

The present disclosure relates to modified homoserine dehydrogenase and a method for producing a homoserine-derived L-amino acid using the same.

The present disclosure relates to modified homoserine dehydrogenase and a method for producing a homoserine-derived L-amino acid using the same.

The present invention is related to sustainable fermentation processes with increased efficiency and less environmental impact. Particularly, the present invention is related to a process wherein in one fermentation process two or more fermentation products can be produced and isolated, i.e. a “primary” fermentation product and a “secondary” fermentation product, particularly wherein one is a water soluble organic compound and one is a fat-soluble organic compound particularly a fat-soluble vitamin, preferably vitamin K2.

The present disclosure relates to an L-threonine export protein variant, a microorganism including same, and a method for production of L-threonine using same.

The present disclosure relates to an L-threonine export protein variant, a microorganism including same, and a method for production of L-threonine using same.

The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.

The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.

The present disclosure relates to a variant of cAMP receptor protein of Escherichia coli with alanine at position 35, a microorganism including the same, and a method of producing an L-amino acid using the same.

The present disclosure relates to a variant of cAMP receptor protein of Escherichia coli with alanine at position 35, a microorganism including the same, and a method of producing an L-amino acid using the same.