化工学报 ›› 2015, Vol. 66 ›› Issue (4): 1243-1251.DOI: 10.11949/j.issn.0438-1157.20141332

• 综述与专论 • 上一篇    下一篇

代谢控制发酵产琥珀酸研究进展

王乐, 倪子富, 惠明, 王金水   

  1. 河南工业大学生物工程学院, 河南 郑州 450001
  • 收稿日期:2014-09-01 修回日期:2014-12-13 出版日期:2015-04-05 发布日期:2015-04-05
  • 通讯作者: 王金水
  • 作者简介:王乐(1984-),博士研究生,讲师。
  • 基金资助:

    国家自然科学基金项目(21306040);河南省科技厅自然科学项目(142102210412);(化工资源有效利用)国家重点实验室项目(CRE-2014-C-301);省属高校基本科研业务费专项资金(2014YWQQ17);河南工业大学校基金项目(2014CX12C06)。

Research advances in metabolic control of succinic acid fermentation

WANG Le, NI Zifu, HUI Ming, WANG Jinshui   

  1. School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
  • Received:2014-09-01 Revised:2014-12-13 Online:2015-04-05 Published:2015-04-05
  • Supported by:

    supported by the National Natural Science Foundation of China (21306040), the Natural Science Foundation of Science and Technology Agency Henan Province(142102210412), the (Effective Utilization of Chemical Resources) State Key Laboratory Project (CRE-2014-C-301), the Basic Scientific Research Special Funds of Provincial Colleges and Universities (2014YWQQ17) and Henan University of Technology Fund Projects (2014CX12C06).

摘要:

琥珀酸作为一种重要的化工原料被广泛应用于现代工业的各个领域,具有庞大的市场需求。利用生物法发酵生产琥珀酸因具有资源可再生利用、绿色清洁节能等方面不可替代的优势而成为当今研究的热点。本文从代谢调控的角度出发分析总结了一些产琥珀酸菌株,尤其是重组大肠杆菌在发酵生产琥珀酸中所应用到的方法和策略,如对代谢途径中关键酶的调控以及发酵生产中的关键因素(如氧化还原回复力调控、CO2调节、代谢途径改造等),着重突出了代谢控制发酵生产方面的研究进展,并对今后的发展方向提出了一些设想。

关键词: 重组大肠杆菌, 琥珀酸, 生物技术, 代谢, 发酵, 二氧化碳

Abstract:

As an important chemical raw material, succinic acid is widely used in many fields of modern industry with a huge market demand. Recently, the biological method for succinic acid fermentation has become a hot topic in research, since it has the advantages of renewable utilization of resources and environmental friendly production. From the perspective of metabolic control, the methods and strategies for succinic acid production with some strains, especially the recombinant E.coli, are summarized in this paper. Regulation of key enzyme gene in metabolism branch and the key factors in fermentation of succinic acid, such as regulation of redox force, carbon dioxide control, and metabolic pathways transforming are introduced. The progress of metabolic control of succinic acid fermentation is presented, and development of succinic acid fermentation in the future is proposed.

Key words: recombinant E.coli, succinic acid, biotechnology, metabolism, fermentation, carbon dioxide

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