Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Molecules. 2020 Feb 11;25(4):779. doi: 10.3390/molecules25040779.
Tryptophan is one of the most extensively used amino acids in livestock industry owing to its effectiveness in enhancing the growth performance of animals. Conventionally, the production of tryptophan relies heavily on genetically modified but its pathogenicity is a great concern. Our recent study demonstrated that a lactic acid bacterium (LAB), TP-6 that isolated from Malaysian food was a promising tryptophan producer. However, the tryptophan production must enhance further for viable industrial application. Hence, the current study evaluated the effects of medium components and optimized the medium composition for tryptophan production by TP-6 statistically using Plackett-Burman Design, and Central Composite Design. The optimized medium containing molasses (14.06 g/L), meat extract (23.68 g/L), urea (5.56 g/L) and FeSO (0.024 g/L) significantly enhanced the tryptophan production by 150% as compared to the control de Man, Rogosa and Sharpe medium. The findings obtained in this study revealed that rapid evaluation and effective optimization of medium composition governing tryptophan production by TP-6 were feasible via statistical approaches. Additionally, the current findings reveal the potential of utilizing LAB as a safer alternative tryptophan producer and provides insight for future exploitation of various amino acid productions by LAB.
色氨酸是畜牧业中应用最广泛的氨基酸之一，因其能有效提高动物的生长性能。传统上，色氨酸的生产主要依赖于基因工程菌，但它的致病性令人担忧。我们最近的研究表明，从马来西亚食品中分离出的一种乳酸菌（LAB）TP-6 是一种很有前途的色氨酸生产菌。然而，为了实现可行的工业应用，色氨酸的产量还需要进一步提高。因此，本研究采用 Plackett-Burman 设计和中心复合设计，从培养基成分的角度评估了对 TP-6 生产色氨酸的影响，并对培养基成分进行了优化。优化后的培养基含有糖蜜（14.06 g/L）、肉浸膏（23.68 g/L）、尿素（5.56 g/L）和 FeSO（0.024 g/L），与对照德氏乳杆菌培养基相比，色氨酸产量显著提高了 150%。本研究结果表明，通过统计学方法可以快速评估和有效优化影响 TP-6 生产色氨酸的培养基组成。此外，本研究结果揭示了利用 LAB 作为更安全的替代色氨酸生产菌的潜力，并为未来利用 LAB 生产各种氨基酸提供了思路。
