2015
DOI: 10.1134/s0003683815070017
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Metabolic engineering of Escherichia coli for the production of phenylalanine and related compounds

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Cited by 7 publications
(3 citation statements)
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“…Various aromatic compounds can be produced from glucose by use of the shikimate pathway (30)(31)(32)(33)(34)(35)(36). For example, introduction of genes encoding the PP decarboxylase gene from Azospirillum brasilense enabled Phe-producing E. coli to become 2-phenylethanol-and phenylacetic acid-producing strains, and tyrosol-and 4-hydroxyphenylacetic acid-producing strains could be obtained by introduction of these genes into a Tyr-producing strain (36).…”
mentioning
confidence: 99%
“…Various aromatic compounds can be produced from glucose by use of the shikimate pathway (30)(31)(32)(33)(34)(35)(36). For example, introduction of genes encoding the PP decarboxylase gene from Azospirillum brasilense enabled Phe-producing E. coli to become 2-phenylethanol-and phenylacetic acid-producing strains, and tyrosol-and 4-hydroxyphenylacetic acid-producing strains could be obtained by introduction of these genes into a Tyr-producing strain (36).…”
mentioning
confidence: 99%
“…Furthermore, the transcriptional repressor tyrR was deleted as its inactivation is known to enhance the expression of aromatic biosynthesis genes, like aroG, tyrB, aroP, tyrA , and aroL (Pittard, 1996; Bongaerts et al, 2001; Pittard et al, 2005; Salgado et al, 2006). The beneficial effect of a tyrR deletion had been already shown for the biosynthesis of aromatic amino acids like l -Tyr (Lutke-Eversloh and Stephanopoulos, 2007), l -Phe (Doroshenko et al, 2015), l -DOPA (Munoz et al, 2011; Das et al, 2018), and recently l -PAPA (Mohammadi Nargesi et al, 2018). The cultivation of FUS4BCR/pC53BCA or/pC53BCAF increased the PAPE or 4-APA titer up to 27 or 17% than FUS4BC/pC53BCA or/pC53BCAF, respectively (Figure 3).…”
Section: Discussionmentioning
confidence: 88%
“…Entre los diversos microorganismos utilizados en la producción de L-Fe por la ruta fermentativa se encentran el Brevibacterium lactofermentum (Ito et al, 1990), Corynebacterium glutamicum (Liu & Liao, 1994), Bacillus subtilis (McEvoy & Joyce, 1974), y la bacteria Escherichia coli recombinante (Doroshenko et al, 2015), la cual ha atraído un gran interés debido a su elevada tasa de crecimiento y sus características fisiológicas bien conocidas (Yuan et al, 2015). Varios estudios se han llevado a cabo con respecto a la ingeniería metabólica y control del proceso de fermentación utilizando E. coli recombinante para la producción de L-Fe ) (Báez-Viveros et al, 2007 (Yuan et al, 2015) (Liu et al, 2018) (Wu et al, 2019).…”
Section: Introductionunclassified