IBB-Institute for Biotechnology and Bioengineering, Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Av. Rovisco Pais, 1049-001 Lisboa, Portugal.
Biotechnol Adv. 2011 Jan-Feb;29(1):75-83. doi: 10.1016/j.biotechadv.2010.09.001. Epub 2010 Sep 15.
The use of enzymes and whole bacterial cells has allowed the production of a plethora of compounds that have been used for centuries in foods and beverages. However, only recently we have been able to master techniques that allow the design and development of new biocatalysts with high stability and productivity. Rational redesign and directed evolution have lead to engineered enzymes with new characteristics whilst the understanding of adaptation mechanisms in bacterial cells has allowed their use under new operational conditions. Bacteria able to thrive under the most extreme conditions have also provided new and extraordinary catalytic processes. In this review, the new tools available for the improvement of biocatalysts are presented and discussed.
酶和全细菌细胞的使用使得大量化合物得以生产，这些化合物在食品和饮料中已经使用了几个世纪。然而，直到最近，我们才能够掌握允许设计和开发具有高稳定性和生产力的新型生物催化剂的技术。理性重新设计和定向进化导致了具有新特性的工程化酶，而对细菌细胞适应机制的理解允许它们在新的操作条件下使用。能够在最极端条件下茁壮成长的细菌也提供了新的非凡催化过程。在这篇综述中，介绍和讨论了用于改善生物催化剂的新工具。
