Improving the Microbial Production of Amino Acids: From Conventional Approaches to Recent Trends

Zhang, Guoqing; Ren, Xueni; Liang, Xiuhong; Wang, Yaqun; Feng, Dexin; Zhang, Yujun; Xian, Ming; Zou, Huibin

doi:10.1007/s12257-020-0390-1

Cited by 14 publications

(2 citation statements)

References 187 publications

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“…Moreover, the most commercially known amino acids, such as glutamic acid, methionine, tryptophan, lysine, tyrosine, phenylalanine, leucine, valine, arginine, histidine, and others, can be produced by these microorganisms (Table 1). Moreover, C. glutamicum and E. coli can utilize different type of carbon sources, and these bacteria are easily modified by metabolic engineering [112]. Due to those advantages of C. glutamicum and E. coli, several amino acid production studies were carried out in recent years (Table 1).…”

Section: Amino Acidsmentioning

confidence: 99%

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

et al. 2023

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Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients and novel fermentation food products currently being produced via microbial fermentation as well as the strategies to enhance such fermentation processes. Additionally, economical feedstocks are discussed with their potential to be converted into value-added products with the help of microbial fermentations.

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Section: Amino Acidsmentioning

confidence: 99%

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

et al. 2023

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“…This eco-friendly and renewable alternative aims to replace fossil-based fuels [ 4 ]. Additionally, aiming to rival chemical or enzymatic methods in amino acid production, advancements in systems and synthetic biology have sparked novel technologies, paving a promising path for engineering amino acid-producing microorganisms [ 5 , 6 ]. In amino acid production via fermentation, two bacterial species stand out as the most frequently utilized: Escherichia coli ( E. coli ) and Corynebacterium glutamicum ( C. glutamicum ) [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Metabolic Engineering for the Biosynthesis of Phosphoenol Pyruvate–Oxaloacetate–Pyruvate-Derived Amino Acids

Yin,

Zhou,

Ding

et al. 2024

Molecules

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The phosphoenol pyruvate–oxaloacetate–pyruvate-derived amino acids (POP-AAs) comprise native intermediates in cellular metabolism, within which the phosphoenol pyruvate–oxaloacetate–pyruvate (POP) node is the switch point among the major metabolic pathways existing in most living organisms. POP-AAs have widespread applications in the nutrition, food, and pharmaceutical industries. These amino acids have been predominantly produced in Escherichia coli and Corynebacterium glutamicum through microbial fermentation. With the rapid increase in market requirements, along with the global food shortage situation, the industrial production capacity of these two bacteria has encountered two bottlenecks: low product conversion efficiency and high cost of raw materials. Aiming to push forward the update and upgrade of engineered strains with higher yield and productivity, this paper presents a comprehensive summarization of the fundamental strategy of metabolic engineering techniques around phosphoenol pyruvate–oxaloacetate–pyruvate node for POP-AA production, including L-tryptophan, L-tyrosine, L-phenylalanine, L-valine, L-lysine, L-threonine, and L-isoleucine. Novel heterologous routes and regulation methods regarding the carbon flux redistribution in the POP node and the formation of amino acids should be taken into consideration to improve POP-AA production to approach maximum theoretical values. Furthermore, an outlook for future strategies of low-cost feedstock and energy utilization for developing amino acid overproducers is proposed.

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Microbial Production of Amino Acids and Their Applications in Health and Nutrition Sectors

Agrawal,

Maharana,

Mohanty

et al. 2024

Microbial Products for Health and Nutrition

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Improving the Microbial Production of Amino Acids: From Conventional Approaches to Recent Trends

Cited by 14 publications

References 187 publications

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

Recent Advances in Metabolic Engineering for the Biosynthesis of Phosphoenol Pyruvate–Oxaloacetate–Pyruvate-Derived Amino Acids

Microbial Production of Amino Acids and Their Applications in Health and Nutrition Sectors

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