丙酮酸的微生物发酵生产中的菌种筛选与改良  

Screening and Improvement of Bacteria in the Microbial Fermentation Production of Pyruvic Acid

作　　者：李莹 赵烁 王震 LI Ying;ZHAO Shuo;WANG Zhen(Jiangsu Ocean University,Lianyungang 222001,China)

机构地区：[1]江苏海洋大学,江苏连云港222001

出　　处：《工业微生物》2024年第1期143-145,共3页Industrial Microbiology

摘　　要：丙酮酸作为一种关键的化学中间体,在许多工业生产过程中扮演着重要的角色,尤其是在药物合成、食品添加剂和生物塑料制造等领域已经得到了广泛应用。传统的化学合成方法虽然能够大规模生产丙酮酸,但往往伴随着能源消耗大和环境污染严重等问题。近年来,微生物发酵作为一种可持续且环境友好的替代方法引起了人们的广泛关注。文章将分析野生菌种在丙酮酸生产过程中的筛选与改良,筛选并优化酿酒酵母和大肠杆菌等微生物菌种,旨在提高丙酮酸的生产效率和产量。Pyruvic acid,as a key chemical intermediate,plays an important role in many industrial processes,especially in the fields of drug synthesis,food additives,and bioplastic manufacturing.Although traditional chemical synthesis methods can produce pyruvic acid on a large scale,they often come with problems such as high energy consumption and environmental pollution.In recent years,microbial fermentation has attracted widespread attention as a sustainable and environmentally friendly alternative method.This article will analyze the screening and improvement of wild bacterial strains in the production of pyruvate.By screening and optimizing microbial strains such as brewing yeast and Escherichia coli,the aim is to improve the production efficiency and yield of pyruvate.

关 键 词：丙酮酸 微生物发酵 菌种筛选 菌种改良 

分 类 号：TQ921[轻工技术与工程—发酵工程]