摘要
氨基酸发酵是工业生物技术的重要支柱,色氨酸作为一种常见的必需氨基酸,在食品、药品、饲料等多个领域发挥重要的作用。随着生物技术的不断革新以及全球氨基酸工业的发展,国内外学者对于生物法合成色氨酸进行了大量的研究并取得了丰硕的成果。利用代谢工程的方法定向改良菌株,优化色氨酸的代谢途径,再辅以发酵过程控制优化的方式,已成为提高色氨酸生产水平的重要技术手段。综述了现阶段微生物发酵产色氨酸的代谢工程改造及发酵优化策略,并对未来的研究方向进行了展望。
Amino acid fermentation is one of the major pillars of industrial biotechnology.Tryptophan is a common essential amino acid,which plays an important role in many fields such as food,medicine and feed.With the continuous innovation of biotechnology and the development of the global amino acid industry,domestic and foreign scholars have conducted a lot of research on tryptophan biosynthesis and achieved fruitful results.The use of metabolic engineering methods to improve strains and optimize the metabolic pathway of tryptophan combined with control and optimization of fermentation process has become an important means to improve the production level of tryptophan.In this review,the metabolic engineering transformation and fermentation optimization strategies for tryptophan production by microorganisms were summarized.The strategy was put forward and the research prospect of L-tryptophan was forecasted.
作者
王悦鹏
吴涛
WANG Yuepeng;WU Tao(Tongliao Meihua Bio-tech Co.,Ltd.,Tongliao 028024,China)
出处
《发酵科技通讯》
CAS
2020年第3期153-160,共8页
Bulletin of Fermentation Science and Technology
关键词
色氨酸
代谢工程
发酵优化
L-tryptophan
metabolic engineering
fermentation optimization
