Recent developments in L-lactate fermentation by genetically modified microorganisms.
- Author:
Xu JIANG
1
;
Limin WANG
2
;
Guimin ZHANG
1
;
Bo YU
2
;
Qingtao ZENG
1
Author Information
1. College of Life Sciences, Hubei University, Wuhan 430062, Hubei, China.
2. CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
- Publication Type:Journal Article
- MeSH:
Bacteria;
genetics;
metabolism;
Escherichia coli;
genetics;
metabolism;
Fermentation;
Genetic Engineering;
methods;
Industrial Microbiology;
methods;
Lactic Acid;
metabolism;
Metabolic Networks and Pathways;
genetics;
Stereoisomerism;
Yeasts;
genetics;
metabolism
- From:
Chinese Journal of Biotechnology
2013;29(10):1398-1410
- CountryChina
- Language:Chinese
-
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.
