Shen Guantong, Liu Yaqi, Ji Nanxi, Zhang Yuanyuan, Wang Qinhong
School of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Tianjin Institute of Industrial Biotechnology, Chinese Academy of Science, Tianjin 300308, China.
Sheng Wu Gong Cheng Xue Bao. 2024 Mar 25;40(3):621-643. doi: 10.13345/j.cjb.230404.
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 and , 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.
L-色氨酸是一种必需氨基酸，广泛应用于食品、医药和饲料领域。L-色氨酸可通过发酵生产，主要生产菌株是经工程改造的[具体菌株名称未给出]，它们是基于代谢工程和合成生物学的合理设计方法构建的。然而，由于微生物细胞中L-色氨酸生产的代谢途径长、调控机制复杂且不明确，L-色氨酸生产菌株的生产效率和稳健性仍然较低。在这方面，诸如实验室适应性进化等非理性设计方法常被用于提高L-色氨酸生产菌株的性能。本文综述了L-色氨酸生物合成代谢及其调控、L-色氨酸生产菌株的构建与优化以及L-色氨酸发酵生产的研究进展，并展望了未来的发展前景。本文综述可能有助于L-色氨酸发酵生产的研究与开发。
