| 基因工程菌发酵生产L-乳酸研究进展 |
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| 引用本文： | 姜旭,王丽敏,张桂敏,于波,曾庆韬.基因工程菌发酵生产L-乳酸研究进展[J].生物工程学报,2013,29(10):1398-1410. |
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| 作者姓名： | 姜旭 王丽敏 张桂敏 于波 曾庆韬 |
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| 作者单位： | 湖北大学生命科学学院，湖北 武汉 430062；中国科学院微生物研究所 中国科学院微生物生理与代谢工程重点实验室，北京 100101;中国科学院微生物研究所 中国科学院微生物生理与代谢工程重点实验室，北京 100101;湖北大学生命科学学院，湖北 武汉 430062;中国科学院微生物研究所 中国科学院微生物生理与代谢工程重点实验室，北京 100101;湖北大学生命科学学院，湖北 武汉 430062 |
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| 基金项目： | 国家高技术研究发展计划 (863计划) (No. 2011AA02A202)，国家自然科学基金 (No. 31270108) 资助。 |
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| 摘 要： | 乳酸是重要的工业平台化学品。随着聚乳酸产业的兴起，对高质量L-乳酸的需求量也不断增加。为了进一步降低L-乳酸发酵成本，提高菌株的工业适应性，各种现代生物技术已经应用到L-乳酸发酵菌种的改造上来。文中简要综述了近年来使用乳酸菌、酵母、大肠杆菌及米根霉等基因工程菌株发酵生产L-乳酸的技术进展。
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| 关 键 词： | L-乳酸，基因工程菌，发酵 |
| 收稿时间： | 2013/6/17 0:00:00 |
Recent developments in L-lactate fermentation by genetically modified microorganisms |
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| Xu Jiang,Limin Wang,Guimin Zhang,Bo Yu and Qingtao Zeng.Recent developments in L-lactate fermentation by genetically modified microorganisms[J].Chinese Journal of Biotechnology,2013,29(10):1398-1410. |
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| Authors: | Xu Jiang Limin Wang Guimin Zhang Bo Yu and Qingtao Zeng |
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| Institution: | College of Life Sciences, Hubei University, Wuhan 430062, Hubei, China; CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China;CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China;College of Life Sciences, Hubei University, Wuhan 430062, Hubei, China;CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China;College of Life Sciences, Hubei University, Wuhan 430062, Hubei, China |
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| Abstract: | Lactic acid is an important platform chemical. Especially with rapid development of poly (lactic acid) industry, the demand for L-lactic acid is continuously increasing. To further reduce the fermentation costs and improve the robustness of strains from industrial point of view, many modern biotechnological approaches have been applied to strain development. In this review, we briefly summarize recent advances in L-lactate fermentation by genetically modified microorganisms, including lactic acid bacteria, yeast, E. coli and Rhizopus species. |
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| Keywords: | L-lactic acid genetically modified microorganisms fermentation |
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