基于基因组技术的维生素C生产菌株生理功能解析与应用  

Application of Genome-based Approaches on the Vitamin C Producing Industrial Strains:A Review

作　　者：邹伟[1,2] 刘杰[3] 刘立明[1,2] 陈坚[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,无锡214122 [2]江南大学工业生物技术教育部重点实验室,无锡214122 [3]江苏江山制药有限公司,靖江214500

出　　处：《基因组学与应用生物学》2012年第5期513-521,共9页Genomics and Applied Biology

基　　金：江苏省杰出青年基金(BK2012002);教育部新世纪优秀人才支持计划(NCET-10-0456);中组部青年拔尖人才支持计划;中央高校基本科研业务费专项资金(JUDCF10017)共同资助

摘　　要：维生素C是我国主要的大宗发酵产品之一,年产量占世界总产量的80%以上。二步发酵法是维生素C工业生产的主要方法,主要通过两个发酵步骤转化L-山梨糖为2-酮基-L-古龙酸。本文综述了最近几年针对维生素C二步发酵过程关键科学问题的研究进展,重点讲述了以维生素C生产菌株基因组为基础的一系列系统生物学技术在解析维生素C生产菌株生理功能及其相互作用关系的应用,同时也为如何提高其它大宗发酵产品生产效率提供了可借鉴的方法和策略。Vitamin C is one of the main fermentative products in China and its annual production accounts for more than 80% of total yields in the world. It is manufactured by a two-step fermentation process, which uses two fermentative steps to transform L-sorbose into 2-keto-L-gulonic acid, the precursor of vitamin C. This paper reviewed the latest progress that has been achieved to study the key problems existing in the two-step fermentation processwith emphasis on the important role played by the genome-based systems biology approaches during this process. Further, certain suggestions on how to improve the productivity of other fermentative products were also provided in this paper.

关 键 词：维生素C 二步发酵 系统生物学 普通生酮基古龙酸菌 

分 类 号：TQ924[轻工技术与工程—发酵工程]