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BOC Sciences is committed to providing low-cost amino acid fermentation and synthesis services, and can customize solutions according to customer needs. The obtained amino acids are high-quality, reliable and stable, meeting customer needs and relevant standards.
Amino acid is a general term for a class of organic compounds containing amino and carboxyl groups. It is an important unit that constitutes biological proteins and is related to almost all life activities. Amino acids have important applications in medicine, food, feed, chemical and other industries. There are mainly four methods for the production of amino acids: protein hydrolysis extraction, chemical synthesis, enzymatic and fermentation. Due to the low purification rate of mixed amino acids and the inherent low yield rate of chemical synthesis, protein hydrolysis extraction and chemical synthesis are difficult to be widely promoted. With the development of basic biochemical research, the research on microbial metabolic network and regulatory mechanism has led to the rapid development of amino acid fermentation engineering. The fermentation method has the advantages of simple and easy-to-obtain raw materials and mild production conditions. Most amino acids can be produced by fermentation.
Fermentative Production of Amino Acids
Amino acid fermentation is a modern and rapidly developed amino acid production method. Relying on profound molecular biology, genetic engineering and computer knowledge, we have achieved large-scale fermentation synthesis of amino acids and corresponding high-efficiency purification with the help of professional engineering methods and production processes. Amino acid fermentation process and output are very stable and efficient.
Microorganisms are grown in a medium based on carbohydrates and ammonium salts. With the help of the amino acid synthesis ability of the microorganism itself, through the mutagenesis treatment of the strain, various required defective or resistant mutant strains are selected to achieve the purpose of oversynthesizing the target amino acid.
The isolated wild strain has the property of accumulating products and can be used for direct fermentation of amino acids. By changing the culture conditions, converting amino acid fermentation, and extending to obtain other products. For example, by changing the ammonium ion concentration and phosphoric acid concentration in the glutamic acid fermentation process, it can be converted to the fermentation of valine and glutamine.
By mutagenizing an auxotrophic variant that suppresses a certain step of amino acid biosynthesis in the bacteria, the biosynthesis is stopped midway, and the final product is not allowed to play a regulatory role. For example, lysine fermentation by a homoserine-deficient strain, ornithine fermentation by a glutamate-deficient strain, and proline fermentation by an isoleucine-deficient strain are used.
A compound similar in structure to the target amino acid is added to the medium to cause a control effect, thereby inhibiting the growth of microorganisms. Thus, mutant strains capable of growing in this medium can be obtained. This mutant disengages the regulatory mechanism and produces excess amino acids. The method can realize the fermentation synthesis of threonine, lysine, isoleucine, histidine and arginine.
Use the intermediate products of amino acids as raw materials, and use microorganisms to convert them into corresponding amino acids. The addition of intermediates can avoid feedback inhibition in amino acid biosynthetic pathways. For example, L-tryptophan is produced from anthranilic acid. Production of L-serine from glycine
