微生物发酵法生产L-丝氨酸及L-半胱氨酸研究进展  

The Research Progress of Microbial Production of L-serine and L-cysteine

作　　者：贾慧慧[1] 李晓静[2] 陈涛[1] 赵学明[1] 

机构地区：[1]天津大学化工学院系统生物工程教育部重点实验室,天津300072 [2]海军工程大学勤务学院,天津300072

出　　处：《中国生物工程杂志》2014年第5期100-106,共7页China Biotechnology

基　　金：国家"973"计划(2011CBA00804)资助项目

摘　　要：L-丝氨酸及L-半胱氨酸在食品、医药和化妆品等行业有着广泛的应用,在植物和微生物中两者从头合成的前体物均为3-磷酸甘油酸。微生物发酵生产这两种氨基酸以其社会、经济及环境效益展现出良好的前景。针对近年来微生物发酵法生产L-丝氨酸及L-半胱氨酸的研究成果,本文综述了当前国内外学者在该领域研究的热点,即代谢途径及其调节、相关氨基酸的转运及运输、菌种及菌株改造、新菌种的开发等。最后结合当前生物技术的新发展,对今后的研究方向进行了展望。L-serine and L-cysteine have broad applications in food, medicine, cosmetic industry, and so on, the precursor of which are both 3-phosphoglycerate in plants and microorganisms. Bio-based production of these two amino acids reveals bright prospects owing to the benefit of society, economy and environment. Focusing on the achievements in the microbial production of L-serine and L-cysteine, this review summarizes the hot spots of the researchers＇attentions nowadays,which can be divided into four parts：the metabolic pathways and their regulation, export and transport systems of relative amino acids,production strains and metabolic engineered strains for producing L-serine and L-cysteine,development of new strains for L-serine and L-cysteine production. Finally, perspectives for developing serine-cysteine overproducers are suggested in view of the going forward of biotechnology.

关 键 词：L-丝氨酸 L-半胱氨酸 代谢工程 微生物发酵 

分 类 号：Q815[生物学—生物工程]