摘要
氨基葡萄糖是一种重要的功能单糖,具有广阔的市场需求。目前,氨基葡萄糖主要的工业化生产方式为酸水解虾壳蟹壳,但该方法会造成环境污染等问题,而单一微生物发酵法生产氨基葡萄糖因受到中间代谢产物的影响导致目标产物无法大量积累。该研究通过构建混菌发酵体系,将氨基葡萄糖的合成分为N-乙酰氨基葡萄糖的高效合成与脱乙酰化2个步骤,实现了混菌发酵过程中的劳动分工。分别强化内源性和外源性的脱乙酰酶基因,进一步优化菌种比例和发酵条件,提高N-乙酰氨基葡萄糖在胞内的转化率。所获得混菌体系摇瓶发酵24 h产生11.21 g/L氨基葡萄糖,较初始对照体系提高了约3.1倍。该策略可以为其他因合成酶受代谢产物抑制而无法大量积累的产物合成提供借鉴。
Glucosamine is an important functional monosaccharide,which has large market demand.At present,the main industrial production method of glucosamine is acid hydrolysis using shells of shrimps and crabs,but this method can cause environmental pollution,while the single-microorganism fermentation method cannot accumulate a large amount of glucosamine due to the influence of intermediate metabolite.In this study,the synthesis of glucosamine was divided into two steps:efficient synthesis of N-acetyl glucosamine and its deacetylation via division of labor of Escherichia coli co-cultures.Endogenous and exogenous deacetylase encoding genes were respectively enhanced and compared,and further optimization of inoculation ratio of two strains and fermentation conditions were conducted to improve the conversion efficiency from N-acetyl glucosamine to glucosamine.The final co-culture system produced 11.21 g/L glucosamine at 24 h in shake flask,which was about 3.1 times higher than the initial control system.This strategy can be used as a reference for the synthesis of other products which cannot be highly accumulated due to the feedback inhibition of key enzymes from intermediate metabolites.
作者
赵可欣
耿自豪
伊进行
卓明洋
张春月
孙文超
马倩
ZHAO Kexin;GENG Zihao;YI Jinhang;ZHUO Mingyang;ZHANG Chunyue;SUN Wenchao;MA Qian(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第19期60-66,共7页
Food and Fermentation Industries
基金
山东省重点研发计划项目(2022CXGC010506)。
