Abstract: A method for producing an L-amino acid comprising: a) cultivating in a medium containing glycerol a recombinant coryneform bacteria which produces the desired L-amino acid and which expresses at least one heterologous polynucleotide of glycerol metabolism, such as glpA, glpB, glpC, glpD, glpE, glpF, glpG, glpK, glpQ, gipT, glpX, gldA, dhaK, dhaL, dhaM, dhaR, fsa, and/or talC, and b) isolating the desired L-amino acid. Preferably, the pathways producing the desired L-amino acid in the coryneform bacteria are amplified.

Abstract: The present invention relates to a cell which is genetically modified in relation to its wild type and which exhibits at least one of the properties a) or b): a) an increased activity by comparison with its wild type of an enzyme E1 which catalyzes the conversion of pyruvate into oxaloacetate, or of an enzyme E1b which catalyzes the conversion of phosphoenolpyruvate into oxaloacetate, b) an increased activity by comparison with its wild type of an enzyme E2 which catalyzes the conversion of aspartate into beta-alanine, where, besides properties a) or b), the cell is characterized by at least one of the properties c) or d) c) the genetically modified cell is able to export beta-alanine out of the cell, d) the genetically modified cell is able to convert beta-alanine into 3-hydroxypropionic acid.

Abstract: The invention relates to a method for producing L-amino acids in which the following steps are carried out: a) the recombinant coryneform bacteria which produce the desired L-amino acid and in which at least one or several of the heterologous polynucleotides of the glycerol metabolism, selected among the group comprising glpA, glpB, glpC, glpD, glpE, glpF, glpG, glpK, glpQ, glpT, glpX, gldA, dhaK, dhaL, dhaM, dhaR, fsa, and talC, is/are expressed are cultivated in a medium containing glycerol or one or several other optional C sources in conditions in which the desired L-amino acid is enriched in the medium or the cells; and, optionally, b) the desired L-amino acid is isolated, all or fractions (>0 to 100 percent) of the components of the fermentation broth and/or biomass optionally remaining in the final product.