Production of L-tryptophan by Microbial Fermentation

Journal Title: Progress in Applied Microbiology - Year 2018, Vol 1, Issue 1

Abstract

L-tryptophan is one of the eight amino acids necessary for human and animal life activities. It cannot be naturally synthesized in the human body and must be taken from food. It exists in the living body in a free state or in a living state. It plays a very important role in the physiological activities of animal growth, metabolism and so on. It is called the second essential amino acid and is widely used in food, feed and medical industry. L-tryptophan production methods are chemical synthesis, conversion and microbial fermentation. In recent years, with the successful use of metabolic engineering in the breeding of tryptophan bacteria, microbial fermentation has gradually become the main method of production of tryptophan. The metabolic engineering strategies involved in the production of tryptophan by microbial fermentation were reviewed, including the mechanism of metabolic regulation of biotinylated tryptophan and the measures and eff ects of pathway modifi cation. In addition, the future development of L-tryptophan was also discussed.

Authors and Affiliations

Xiaojing Wen,Ning Liu,Zhihao Jia

Keywords

Related Articles

Application of Microbial Lipase and Its Research Progress

Lipase is an important and intensely studied biocatalyst. The structure and properties of microbial lipase and its application in grain and oil food processing, biodiesel, organic synthesis, synthesis of chiral compounds...

Production of L-tryptophan by Microbial Fermentation

L-tryptophan is one of the eight amino acids necessary for human and animal life activities. It cannot be naturally synthesized in the human body and must be taken from food. It exists in the living body in a free state...

Application of Microbial Technology in Wastewater Treatment

The biological treatment of sewage is the strengthening of water self-purifi cation. After removing the pollutants in the sewage, the microorganisms must be separated from the water. This separation is mainly through the...

Effects of Fungi Fermentation Broth on Natamycin Production of Streptomyces、

Natamycin is a broad-spectrum antifungal agent produced by fermentation of strains such as Streptomyces natalensis, Streptomyces gilvosporeus, Streptomyces chattanoogensis and other strains. Because of its low toxicity a...

Research Progress of Microbial Degradation of Organophosphorus Pesticides

In recent years, the extensive use of organophosphorus pesticides, especially the unreasonable use, has brought great safety risks to the environment. Organic phosphorus pollution has become a hotspot, and there are a la...

Download PDF file
  • EP ID EP679221
  • DOI -
  • Views 119
  • Downloads 0

How To Cite

Xiaojing Wen, Ning Liu, Zhihao Jia (2018). Production of L-tryptophan by Microbial Fermentation. Progress in Applied Microbiology, 1(1), -. https://europub.co.uk/articles/-A-679221