One-step of tryptophan attenuator inactivation and promoter swapping to improve the production of L-tryptophan in Escherichia coli

BACKGROUND: L-tryptophan is an aromatic amino acid widely used in the food, chemical and pharmaceutical industries. In Escherichia coli, L-tryptophan is synthesized from phosphoenolpyruvate and erythrose 4-phosphate by enzymes in the shikimate pathway and L-tryptophan branch pathway, while L-serine...

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Detalles Bibliográficos
Autores principales: Gu, Pengfei, Yang, Fan, Kang, Junhua, Wang, Qian, Qi, Qingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2012
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3311589/
https://www.ncbi.nlm.nih.gov/pubmed/22380540
http://dx.doi.org/10.1186/1475-2859-11-30

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3311589/
https://www.ncbi.nlm.nih.gov/pubmed/22380540
http://dx.doi.org/10.1186/1475-2859-11-30

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