Valine is one of the essential amino acids in human body and has important physiological and biochemical functions. In order to further increase the production of valine and optimize the temperature control of valine fermentation process, two key genes murA(cgl0352) and murB(cgl0353) of Corynebacterium glutamicum cell wall peptidoglycan biosynthesis pathway were studied. A recombinant engineering strain C. glutamicum A301 was constructed by knocking out murA and murB of a valine producing strain. The shake-flask fermentation results showed that the strain had temperature-sensitive trait. Under the condition of temperature shift fermentation, the state of the strain could be transformed from growth form to amino acid producing form, and the accumulation of valine was improved. Using a two-step temperature control strategy (temperature of 33 ℃ for the first 15 h and then increased the temperature to 39 ℃), the yield of valine from the recombinant strain reached 35.5 g/L, which was 55.7% higher than that using a one-step temperature control strategy (temperature of 33 ℃) in a 5 L fermentor. This study provides experience for controlling temperature for valine fermentation process, and provides an idea for directional transformation of C. glutamicum.
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