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›› 2012, Vol. 12 ›› Issue (6): 989-995.

• 生化工程专栏 • Previous Articles     Next Articles

Fermentative Production of Optically Pure D-Lactic Acid by Genetically Engineered Escherichia coli

ZHAO Xiao TIAN Tian ZHAO Jin-fang WANG Yong-ze WANG Jin-hua   

  1. Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology,
  • Received:2012-09-18 Revised:2012-11-27 Online:2012-12-20 Published:2012-12-20
  • Contact: WANG Jin-hua

产高纯度D-乳酸大杨杆菌的构建及发酵

赵筱 田甜 赵锦芳 王永泽 王金华   

  1. 湖北工业大学生物工程学院 发酵工程教育部重点实验室 湖北工业大学生物工程学院 发酵工程教育部重点实验室 湖北工业大学生物工程学院 发酵工程教育部重点实验室 湖北工业大学生物工程学院 发酵工程教育部重点实验室 湖北工业大学生物工程学院 发酵工程教育部重点实验室
  • 通讯作者: 王金华

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Abstract: By genetic engineering, the competing fermentative pathway genes (adhE, frdBC, pta, pflB, aldA) and the repressor gene (cscR) of the sucrose operon were deleted from Escherichia coli W, a sucrose positive strain. The constructed strain, WD 206, efficiently utilized 100 g/L sucrose for production of 88.15 g/L lactic acid in 72 h in the media of mineral salts, with extreme low levels of by-products. The product yield of lactic acid was 84% and D-lactic acid optical purity 99%. These results demonstrate that the strain has great potential for production of D-lactic acid with high optical purity by using inexpensive substrates such as sugar cane and/or beet molasses, which are primarily composed of sucrose.

Key words: D-lactic acid, Escherichia coli, genetic engineering, sucrose fermentation

摘要： 以可利用蔗糖的Escherichia coli W为出发菌株，敲除产生副产物的相关基因(adhE, frdBC, pta, pflB, aldA)，为促进蔗糖利用，还敲除蔗糖启动子的抑制基因(cscR)，构建了D-乳酸工程菌WD 206. 结果表明，该菌经72 h发酵可有效将100 g/L蔗糖转化生成88.15 g/L乳酸，产率为84%，占代谢产物的99.5%, D-乳酸的光学纯度达99%.

关键词: D-乳酸, 大肠杆菌, 基因工程, 蔗糖发酵

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