Effects of aroP gene disruption on L-tryptophan fermentation

作     者：Qian LIU Yongsong CHENG Qingyang XU Xixian XIE Ning CHEN 

作者机构：College of Biological EngineeringTianjin University of Science&TechnologyTianjin 300457China 

出 版 物：《Frontiers of Chemical Science and Engineering》 (化学科学与工程前沿（英文版）)

年 卷 期：2012年第6卷第2期

页      面：158-162页

核心收录：

学科分类：0710[理学-生物学] 081703[工学-生物化工] 07[理学] 08[工学] 0817[工学-化学工程与技术] 071007[理学-遗传学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

基　　金：国家教育部长江学者与创新团队发展计划 

主　　题：Escherichia coli TRTH aroP L-tryptophan fermentation Red recombination 

摘      要：The production of L-tryptophan through che- mical synthesis, direct fermentation, bioconversion and enzymatic conversion has been reported. However, the role of the transport system for the aromatic amino acids in L- tryptophan producing strains has not been fully explored. In this study, the atop gene of the L-tryptophan producing Escherichia coli TRTH strain was disrupted using Red recombination technology and an atoP mutant E. coli TRTH AaroP was constructed. Fed-batch fermentation of E. coli TRTH △aroP was carried out in 30-L fermentor to investigate the L-tryptophan production. Compared with E. coli TRTH, the atoP mutant was able to maintain a higher growth rate during the exponential phase of the fermentation and the L-tryptophan production increased by 13.3%.