[Advances in fermentative production of L-tryptophan: a review].
Sheng Wu Gong Cheng Xue Bao
; 40(3): 621-643, 2024 Mar 25.
Article
em Zh
| MEDLINE
| ID: mdl-38545968
ABSTRACT
L-tryptophan is an essential amino acid that is widely used in food, medicine and feed sectors. L-tryptophan can be produced through fermentation, and the main producing strains are engineered Escherichia coli and Corynebacterium glutamicum, which are constructed by rational design methods based on metabolic engineering and synthetic biology. However, due to the long metabolic pathway, complex and unclear regulatory mechanism for L-tryptophan production in microbial cells, the production efficiency and robustness of L-tryptophan producing strains are still low. In this connection, irrational design methods such as laboratory adaptive evolution, are often applied to improve the performance of L-tryptophan producing strains. This review summarizes the recent progress on biosynthesis metabolism of L-tryptophan and its regulation, the construction and optimization of L-tryptophan producing strains, and fermentative production of L-tryptophan, and prospects future development perspective. This review may facilitate research and development for fermentative production of L-tryptophan.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Contexto em Saúde:
3_ND
Base de dados:
MEDLINE
Assunto principal:
Triptofano
/
Corynebacterium glutamicum
Idioma:
Zh
Revista:
Sheng Wu Gong Cheng Xue Bao
Ano de publicação:
2024
Tipo de documento:
Article