微生物代谢工程生产L-酪氨酸研究进展  

Advances in production of L-tyrosine through microbial metabolic engineering

作　　者：杨刚 黄明珠 刘斌 陈雪岚[1,2] YANG Gang;HUANG Mingzhu;LIU Bin;CHEN Xuelan(College of Life Science and National R&D Center for Freshwater Fish Processing,Jiangxi Normal University,Nanchang 330027,China;Health College,Jiangxi Normal University,Nanchang 330027,China)

机构地区：[1]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330027 [2]江西师范大学健康学院,江西南昌330027

出　　处：《食品与发酵工业》2024年第18期361-366,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(32260014,31960014);江西省自然科学基金(20224BAB215004,20224BAB215005)。

摘　　要：L-酪氨酸是一种具有重要营养功能的芳香族氨基酸,在食品、饲料、医药以及化工等行业具有广泛的应用。通常生产L-酪氨酸的方法有化学合成法、水解法和代谢工程改造微生物合成法。相较于前2种方法的众多缺陷,代谢工程改造微生物合成L-酪氨酸越来越广泛被利用。该文综述了利用代谢工程改造微生物提高L-酪氨酸产量的方法,以期为相关科研者提供一定的思路。L-tyrosine is an aromatic amino acid with significant nutritional functions,widely utilized in the food,feed,medicine,and chemical industries.Generally,the methods for producing L-tyrosine include chemical synthesis,hydrolysis,and metabolic engineering of modified microorganisms through metabolic engineering.Compared to the numerous drawbacks of the first two methods,metabolic engineering for modifying microorganisms to synthesize L-tyrosine is increasingly being widely used.This article reviewed the methods of using metabolic engineering to modify microorganisms to increase L-tyrosine production,providing insights for researchers in the field.

关 键 词：L-酪氨酸 基因工程 微生物 微生物发酵 代谢工程 

分 类 号：TQ922[轻工技术与工程—发酵工程]