代谢工程改造酿酒酵母生产L-乳酸的研究进展

L-乳酸是一种重要的有机化合物,具有广泛的应用价值。微生物发酵法生产是当前L-乳酸的主要来源,但受限于精确的发酵条件、菌体产物耐受能力低及底物要求高等因素,导致L-乳酸供给不足且价格偏高。鉴于酿酒酵母利用廉价底物生产有价值物质方面的诸多优势,并随着分子生物学技术的发展,利用代谢工程改造酿酒酵母本身固有的代谢网络,使其高产L-乳酸已成为当前研究的热点。从L-乳酸的异源生产、关键途径改造及菌体生长能力恢复三个方面归纳了关于代谢工程改造酿酒酵母生产L-乳酸的研究进展。最后,指出了酿酒酵母异源生产L-乳酸存在的不足和今后研究的方向。

Progress in the Metabolic Engineering of Saccharomyces cerevisiae for L-lactic Acid Production

L-lactic acid is one of the key metabolites of microorganism, and has an extensive application value. To date, microbial origins L-lactic acid contribute to the main source of this compound, whereas it is restricted by precise fermentation control, relative low bacterial product tolerance and high substrate requirements, and therefore resulted in L-lactic acid supply deficiency and a higher price. Due to the advantages of Saccharomyces cerevisiae in the production of valuable products with cheap substrate, along with the development of molecular biology technology, more attention has been attracted on the metabolic engineering of S. cerevisiae for higher production of L-lactic acid. Recent research progresses in the production of L-lactic acid in Saccharomyces cerevisiae, including the accumulation of L-lactic acid, the improving of lactate production and cell productivity were presented. Finally, the limitation of current progress and proposed the future research needs for microbial production of L-lactic acid were also discussed.