【摘要】 L-丝氨酸及L-半胱氨酸在食品、医药和化妆品等行业有着广泛的应用,在植物和微生物中两者从头合成的前体物均为3-磷酸甘油酸。微生物发酵生产这两种氨基酸以其社会、经济及环境效益展现出良好的前景。针对近年来微生物发酵法生产L-丝氨酸及L-半胱氨酸的研究成果,本文综述了当前国内外学者在该领域研究的热点,即代谢途径及其调节、相关氨基酸的转运及运输、菌种及菌株改造、新菌种的开发等。最后结合当前生物技术的新发展,对今后的研究方向进行了展望。更多还原

【Abstract】 L-serine and L-cysteine have broad applications in food,medicine,cosmetic industry,and so on,the precursor of which are both 3-phosphoglycerate in plants and microorganisms. Bio-based production of these two amino acids reveals bright prospects owing to the benefit of society,economy and environment. Focusing on the achievements in the microbial production of L-serine and L-cysteine,this review summarizes the hot spots of the researchers’ attentions nowadays,which can be divided into four parts: the metabolic pathways and their regulation,export and transport systems of relative amino acids,production strains and metabolic engineered strains for producing L-serine and L-cysteine,development of new strains for L-serine and L-cysteine production. Finally,perspectives for developing serine-cysteine overproducers are suggested in view of the going forward of biotechnology.更多还原