Microbial L-malic acid production: History, current progress, and perspectives

Green Carbon Pub Date : 2023-10-23 DOI:10.1016/j.greenca.2023.10.005

Yongyan Xi , Feiyu Fan , Xueli Zhang

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Abstract

L-malic acid (L-MA) is an important intermediate in the tricarboxylic acid cycle and a crucial bulk chemical with various applications in the food, pharmaceutical, and chemical industries. With the rapid advancements in metabolic engineering technology and the global commitment toward fostering a green economy and sustainable development, the large-scale production of L-MA is gradually transitioning from conventional petroleum-based approaches to microbial fermentation. This comprehensive review aims to provide a thorough overview of the historical background and recent advancements in the microbial fermentation production of L-MA, encompassing an in-depth introduction to diverse biosynthetic pathways and host strains. Moreover, this review elucidates the challenges encountered in the industrialization of microbial fermentation production of L-MA, offering a summary of potential solutions and prospects for future research directions. The anticipated outcome of this review is to contribute valuable theoretical guidance toward promoting technological innovation in L-MA production.

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微生物l -苹果酸生产:历史，目前的进展和前景

l -苹果酸(L-MA)是三羧酸循环中重要的中间体，是一种重要的大宗化学品，在食品、制药和化学工业中有着广泛的应用。随着代谢工程技术的快速发展和全球对促进绿色经济和可持续发展的承诺，L-MA的大规模生产正逐步从传统的石油基方法过渡到微生物发酵方法。本文综述了微生物发酵生产L-MA的历史背景和最新进展，包括对各种生物合成途径和宿主菌株的深入介绍。综述了微生物发酵生产L-MA产业化面临的挑战，总结了可能的解决方案和对未来研究方向的展望。本文的研究成果将为促进L-MA生产的技术创新提供有价值的理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Green Carbon

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