Novel promoter and l-amino acid production method using same
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Solution Overview
Problem
Existing methods for producing L-glutamic acid through microbial fermentation result in high lactic acid production, which negatively affects the taste of the fermented product due to its sour taste, necessitating the regulation of lactic acid production.
Innovation Solution
A novel polynucleotide with a modified nucleotide sequence at position 37 (T substituted with G) is introduced into the lactate dehydrogenase promoter, increasing L-glutamic acid production and decreasing lactic acid production in Corynebacterium microorganisms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional fermentation methods are used to produce L-glutamic acid, then L-glutamic acid production is achieved, but lactic acid production increases causing sour taste and decreased palatability
Solution Approach 1:
The patent applies parameter changes by modifying the promoter sequence of the lactate dehydrogenase gene at position 37 (T to G substitution). This nucleotide parameter change alters the promoter's transcriptional activity, thereby reducing lactic acid production while maintaining or enhancing L-glutamic acid production. The specific parameter modification in the genetic sequence directly addresses the contradiction between producing the desired amino acid and minimizing the harmful organic acid byproduct.
2Productivity
If lactic acid production is increased in fermentation, then fermentation efficiency is improved, but the sour taste increases and palatability decreases
Solution Approach 1:
The invention modifies the promoter parameter of the lactate dehydrogenase gene by substituting thymine (T) with guanine (G) at position 37. This parameter change in the genetic sequence alters the transcriptional regulation, thereby controlling lactic acid production levels during fermentation. The modification maintains fermentation efficiency for L-glutamic acid production while reducing lactic acid accumulation to acceptable levels, thus preserving product palatability.
Data Source
AI summary
The present disclosure relates to a novel promoter and a method for producing L-amino acids using the promoter, and more specifically, to a novel polynucleotide having promoter activity, a vector and a microorganism of the genus Corynebacterium comprising the polynucleotide, a method for producing L-amino acids using the microorganism, and a fermented composition.