Open Journal Systems

Production of L-tryptophan by Microbial Fermentation

Xiaojing Wen, Ning Liu, Zhihao Jia

Article ID: 536
Vol 1, Issue 1, 2018, Article identifier:

VIEWS - 183 (Abstract) 1619 (PDF)


L-tryptophan is one of the eight amino acids necessary for human and animal life activities. It cannot be naturally
synthesized in the human body and must be taken from food. It exists in the living body in a free state or in a living
state. It plays a very important role in the physiological activities of animal growth, metabolism and so on. It is called
the second essential amino acid and is widely used in food, feed and medical industry. L-tryptophan production
methods are chemical synthesis, conversion and microbial fermentation. In recent years, with the successful use of
metabolic engineering in the breeding of tryptophan bacteria, microbial fermentation has gradually become the main
method of production of tryptophan. The metabolic engineering strategies involved in the production of tryptophan by
microbial fermentation were reviewed, including the mechanism of metabolic regulation of biotinylated tryptophan
and the measures and eff ects of pathway modifi cation. In addition, the future development of L-tryptophan was also

Full Text:


(183 Abstract Views, 1619 PDF Downloads)


  • There are currently no refbacks.

Copyright (c) 2018 Progress in Applied Microbiology

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.