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酿酒酵母产苹果酸的还原TCA路径构建及发酵调控
闫道江; 王彩霞; 周杰民; 刘谊兰; 杨茂华; 邢建民
2013
Source Publication生物工程学报
Issue10Pages:1484-1493
Abstract苹果酸广泛应用于食品、化工行业。文中通过在酿酒酵母内敲除丙酮酸脱羧酶PDC1,并通过构建胞质内还原TCA的路径,即超表达丙酮酸羧化酶和苹果酸脱氢酶,成功地实现了苹果酸的生产。在野生型菌株中基本检测不到苹果酸的生成,而在工程菌株,苹果酸发酵浓度达到了45 mmol/L,同时副产物乙醇的产量也降低了18%。进一步通过发酵调控提高第二信使Ca2+的浓度使苹果酸的产量提高了7%,在此基础上提高丙酮酸羧化酶的辅酶生物素浓度,使苹果酸的产量达到52.5 mmol/L,较原始菌株提高了16%。
Keyword酿酒酵母 Pdc1 丙酮酸羧化酶 苹果酸脱氢酶 还原tca途径 发酵调控
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/10612
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
闫道江,王彩霞,周杰民,等. 酿酒酵母产苹果酸的还原TCA路径构建及发酵调控[J]. 生物工程学报,2013(10):1484-1493.
APA 闫道江,王彩霞,周杰民,刘谊兰,杨茂华,&邢建民.(2013).酿酒酵母产苹果酸的还原TCA路径构建及发酵调控.生物工程学报(10),1484-1493.
MLA 闫道江,et al."酿酒酵母产苹果酸的还原TCA路径构建及发酵调控".生物工程学报 .10(2013):1484-1493.
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