Our microbes not only produce antibiotics, they also overproduce amino acids.

Sanchez, Sergio; Rodríguez-Sanoja, Romina; Ramos, Allison; Demain, Arnold L

Sanchez, Sergio; Rodríguez-Sanoja, Romina; Ramos, Allison; Demain, Arnold L.

Afiliação

Sanchez S; Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Ciudad de México, Mexico.
Rodríguez-Sanoja R; Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Ciudad de México, Mexico.
Ramos A; Charles A Dana Research Institute for Scientists Emeriti (R.I.S.E.), Drew University, Madison, NJ, USA.
Demain AL; Charles A Dana Research Institute for Scientists Emeriti (R.I.S.E.), Drew University, Madison, NJ, USA.

J Antibiot (Tokyo) ; 2017 Nov 01.

Article em En | MEDLINE | ID: mdl-29089597

RESUMO

Fermentative production of amino acids is an important goal of modern biotechnology. Through fermentation, micro-organisms growing on inexpensive carbon and nitrogen sources can produce a wide array of valuable products including amino acids. The amino acid market is $8 billion and mainly impacts the food, pharmaceutical and cosmetics industries. In terms of tons of amino acids produced per year by fermentation, L-glutamate is the most important amino acid produced (3.3 million), followed by L-lysine (2.2 million). The bacteria producing these amino acids are among the top fermentation organisms with respect to titers. Corynebacterium glutamicum is the best producer.The Journal of Antibiotics advance online publication, 1 November 2017; doi:10.1038/ja.2017.142.

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Antibiot (Tokyo) Ano de publicação: 2017 Tipo de documento: Article País de afiliação: México País de publicação: Reino Unido

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