Kyowa Hakko Develops World's First Fermentation-based Commercial Production Method for L-Tyrosine.

Tokyo, Japan, Sept 26, 2006 - (JCN) - Kyowa Hakko today announced that it has developed the world's first fermentation-based method for the commercial production of L-Tyrosine. The company plans to start full-scale production in 2007.

L-Tyrosine is an amino acid that is used as a nutritional ingredient in amino acid infusions and enteral nutritional products (medical foods). It is also reported to alleviate symptoms associated with stress, and consequently has been used as an ingredient in dietary supplements and health foods. The use of L-Tyrosine in pharmaceutical intermediates and other health-related products is expected to increse in the coming years.

Previously, the main production methods for L-Tyrosine invloved animal protein, such as hair or feathers. Recently, however, to avoid the risk of bovine spongiform encephalopathy (BSE or mad cow disease) and viruses from animal sources such as avian influenza, a growing number of consumers prefer products made from non-animal sources.

Although there are existing production methods that use plant sources, such as soybeans, it is difficult to produce large amounts at an economical price.

In response, Kyowa Hakko developed a production method based on fermentation that is suitable for mass production of L-Tyrosine. The company discovered microorganisms with superior characteristics for the production of L-Tyrosine and drew on its advanced fermentation and purification technologies to perfect the new method, which will ensure the company's ability to provide a high quality and stable supply of L-Tyrosine to customers worldwide.

Yukinobu Kotani, President of Kyowa Hakko's Bio-Chemicals Business Unit, said, "Now L-Tyrosine joins many other Kyowa Hakko products that are non-animal sourced, for example L-Hydroxyproline. This lineup is a clear indication of our competitive edge in fermentation technologies. We will continue working to supply fermented materials from non-animal sources to markets around the world, including materials that are now in test production."

Kyowa Hakko was the first company in the world to succeed in commercial production of amino acids through fermentation.

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