微生物发酵法生产L-苯丙氨酸的研究进展  

Recent advances in L-phenylalanine production by microbial fermentation

作　　者：周海岩[1] 刘龙[1] 王天文[1] 堵国成[1,2] 陈坚[1,2] 

机构地区：[1]江南大学生物工程学院 [2]食品科学与技术国家重点实验室,无锡214122

出　　处：《工业微生物》2011年第3期90-98,共9页Industrial Microbiology

基　　金：973项目(2007CB714306);973前期研究专项(2010CB535014);国家杰出青年基金项目(20625619);国家自然科学基金重点项目(20836003);中央高校基本科研业务费专项(JUSRP30901)

摘　　要：L-苯丙氨酸(L-Phe)是一种重要的必需氨基酸,广泛应用于食品、饲料添加剂以及医药等领域。L-Phe主要由化学合成法、酶法和微生物发酵法等3种方法来生产。其中,微生物发酵法由于具有原料廉价易得、环境污染较小、产物纯度高等优点成为目前国内外工业化生产L-Phe的主要方法。本文主要以大肠杆菌为例对L-Phe生物合成途径及调控、增强L-Phe合成的代谢调节策略和发酵法生产L-Phe的关键技术和策略等3个方面的研究进行了分析和总结,并针对目前L-Phe发酵行业所面临的挑战对发展前景提出展望。L-phenylalanine （L-Phe） is an important kind ot cssential amino acids.Ii is widely used in the fields of food, feed additives and pharmaceutics. L-Phe can be obtained by chemical, enzymatic or microbial processes. L-Phe production via microbial fermentation is more promising due to its low cost of raw material, less environmental pollution and high purity of product. In this review, Escherichia coli as a main example, the L-Phe biosynthesis pathway and the regulation of key enzymes, strategies of metabolic regulation for enhanced L-Phe biosynthesis, and the key techniques and strategies applied in fermentative production of L-Phe were analyzed and summarized respectively. Based on the understanding of the current challenges, the prospects of L-Phe production by microbial fermentation were proposed

关 键 词：L-苯丙氨酸 微生物发酵 大肠杆菌 生物合成 代谢调节 

分 类 号：TQ922[轻工技术与工程—发酵工程]