Optimizing Escherichia coli strains and fermentation processes for enhanced L-lysine production: a review

Zijuan Wu, Tianpeng Chen, Wenjun Sun, Yong Chen, Hanjie Ying

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摘要

lysine is an essential amino acid with significant importance, widely used in the food, feed, and pharmaceutical industries. To meet the increasing demand, microbial fermentation has emerged as an effective and sustainable method for L-lysine production. Escherichia coli has become one of the primary microorganisms for industrial L-lysine production due to its rapid growth, ease of genetic manipulation, and high production efficiency. This paper reviews the recent advances in E. coli strain engineering and fermentation process optimization for L-lysine production. Additionally, it discusses potential technological breakthroughs and challenges in E. coli-based L-lysine production, offering directions for future research to support industrial-scale production.

源语言英语
文章编号1485624
期刊Frontiers in Microbiology
15
DOI
出版状态已出版 - 2024

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