RESEARCH ARTICLE

Effects of aroP gene disruption on L-tryptophan fermentation

  • Qian LIU ,
  • Yongsong CHENG ,
  • Qingyang XU ,
  • Xixian XIE ,
  • Ning CHEN
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  • College of Biological Engineering, Tianjin University of Science & Technology, Tianjin 300457, China

Received date: 30 Nov 2011

Accepted date: 28 Mar 2012

Published date: 05 Jun 2012

Copyright

2014 Higher Education Press and Springer-Verlag Berlin Heidelberg

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%.

Cite this article

Qian LIU , Yongsong CHENG , Qingyang XU , Xixian XIE , Ning CHEN . Effects of aroP gene disruption on L-tryptophan fermentation[J]. Frontiers of Chemical Science and Engineering, 2012 , 6(2) : 158 -162 . DOI: 10.1007/s11705-012-1275-4

Acknowledgments

This work was supported by the program for Changjiang Scholars and Innovative Research Team in University of China (IRT1166).
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