食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 1 - 7

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026802

研究报告

代谢工程改造大肠杆菌生产L-丝氨酸

  • 李旋 ,
  • 王加初 ,
  • 刘益宁 ,
  • 蒋帅 ,
  • 吴鹤云 ,
  • 谢希贤
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  • 1(天津科技大学 生物工程学院,天津,300457)
    2(天津科技大学 食品科学与工程学院,天津,300457)
    3(代谢控制发酵技术国家地方联合工程实验室,天津,300457)
硕士研究生(谢希贤教授为通讯作者,E-mail: xixianxie@tust.edu.cn)

收稿日期: 2021-01-19

  修回日期: 2021-03-22

  网络出版日期: 2021-09-27

基金资助

国家重点研发计划项目(2018YFA0900300)

收起

Production of L-serine by metabolically engineered Escherichia coli

  • LI Xuan ,
  • WANG Jiachu ,
  • LIU Yining ,
  • JIANG Shuai ,
  • WU Heyun ,
  • XIE Xixian
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  • 1(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
    2(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)
    3(National and Local United Engineering Lab of Metabolic Control Fermentation Technology,Tianjin 300457,China)

Received date: 2021-01-19

  Revised date: 2021-03-22

  Online published: 2021-09-27

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摘要

L-丝氨酸是一种具有重要生理学功能的中性氨基酸,广泛应用在食品、化妆品和医药等领域。为构建L-丝氨酸的生产菌株,对Escherichia coli MG1655进行了系统的代谢工程改造。采用的方法策略包括减弱L-丝氨酸的降解,增强L-丝氨酸合成酶类的表达以及转运系统的改造。特别是利用启动子Ptrp调控丝氨酸羟甲基转移酶的表达,减弱了L-丝氨酸向甘氨酸的降解途径,显著增强了L-丝氨酸的合成。最终所得菌株SER09摇瓶发酵24 h,L-丝氨酸产量可达13.53 g/L;在5 L发酵罐上发酵28 h,L-丝氨酸产量达到22.31 g/L。该研究从头构建了1株产L-丝氨酸的平台菌株,具有较好的应用前景。

关键词： 大肠杆菌; L-丝氨酸; CRISPR/Cas9; 代谢工程; 表达调控

本文引用格式

李旋 , 王加初 , 刘益宁 , 蒋帅 , 吴鹤云 , 谢希贤 . 代谢工程改造大肠杆菌生产L-丝氨酸[J]. 食品与发酵工业, 2021 , 47(17) : 1 -7 . DOI: 10.13995/j.cnki.11-1802/ts.026802

Abstract

L-Serine is a neutral amino acid with important physiological functions widely used in food, cosmetics, and medicine industries. Escherichia coli MG1655 was systematically modified by reducing the degradation of L-serine and enhancing the expression synthetases and trans-system to produce L-serine. In particular, Ptrp was used to regulate the expression of serine hydroxymethyl transferase to decrease the degradation pathway of L-serine to glycine. The synthesis of L-serine significantly enhanced. The obtained strain SER09 produced 13.53 g/L of L-serine by shake-flask fermentation after 24 hand 22.31 g/L L-serine in a 5 L fermenter for 28 h. A platform strain producing L-serine was constructed, which has a good application prospect.

Key words： Escherichia coli; L-serine; CRISPR/Cas9; metabolic engineering; expression regulation

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