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Effects of aroP gene disruption on L-tryptophan fermentation |
Qian LIU, Yongsong CHENG, Qingyang XU, Xixian XIE, Ning CHEN( ) |
| College of Biological Engineering, Tianjin University of Science & Technology, Tianjin 300457, China |
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Abstract The production of L-tryptophan through chemical synthesis, direct fermentation, bioconversion and enzymatic conversion has been reported. However, the role of the transport system for the aromatic amino acids in L-tryptophan producing strains has not been fully explored. In this study, the aroP gene of the L-tryptophan producing Escherichia coli TRTH strain was disrupted using Red recombination technology and an aroP mutant E. coli TRTH ΔaroP was constructed. Fed-batch fermentation of E. coli TRTH ΔaroP was carried out in 30-L fermentor to investigate the L-tryptophan production. Compared with E. coli TRTH, the aroP mutant was able to maintain a higher growth rate during the exponential phase of the fermentation and the L-tryptophan production increased by 13.3%.
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| Keywords
Escherichia coli TRTH
aroP
L-tryptophan fermentation
Red recombination
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Corresponding Author(s):
CHEN Ning,Email:ningch66@gmail.com
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Issue Date: 05 June 2012
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