Affiliation:
1. Department of Chemical Engineering, School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 401331, China
2. School of Pharmaceutical Sciences, Chongqing University, Chongqing 401331, China
Abstract
L-Cysteine is a widely used unique sulfur-containing amino acid with wide application in the food, pharmaceutical, and agricultural industries. This paper concludes the advantages and disadvantages of chemical hydrolysis, enzymatic biotransformation, and fermentation for the synthesis of L-cysteine. Meanwhile, a detailed introduction is given to the biosynthesis of L-cysteine, metabolic engineering strategies, and the latest progress in reported L-cysteine fermentation bacteria. Finally, insights are provided on the development direction of increasing the production of biosynthetic L-cysteine in the future. This review provides ideas for the future development of more efficient L-cysteine biosynthetic pathways.
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Fundamental Research Funds for the Central Universities
CAS Key Lab. of Cryogenics, TIPC
Scientific Research Foundation of State Key Lab. of Coal Mine Disaster Dynamics and Control
Youth project of science and technology research program of Chongqing Education Commission of China
Chongqing Outstanding Youth Fund
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Cited by
1 articles.
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