Applied Microbiology and Biotechnology

, Volume 102, Issue 10, pp 4319–4330 | Cite as

Production of l-valine from metabolically engineered Corynebacterium glutamicum

  • Xiaoyuan Wang
  • Hailing Zhang
  • Peter J. Quinn


l-Valine is one of the three branched-chain amino acids (valine, leucine, and isoleucine) essential for animal health and important in metabolism; therefore, it is widely added in the products of food, medicine, and feed. l-Valine is predominantly produced through microbial fermentation, and the production efficiency largely depends on the quality of microorganisms. In recent years, continuing efforts have been made in revealing the mechanisms and regulation of l-valine biosynthesis in Corynebacterium glutamicum, the most utilitarian bacterium for amino acid production. Metabolic engineering based on the metabolic biosynthesis and regulation of l-valine provides an effective alternative to the traditional breeding for strain development. Industrially competitive l-valine-producing C. glutamicum strains have been constructed by genetically defined metabolic engineering. This article reviews the global metabolic and regulatory networks responsible for l-valine biosynthesis, the molecular mechanisms of regulation, and the strategies employed in C. glutamicum strain engineering.


Corynebacterium glutamicum l-Valine Metabolic engineering Branched-chain amino acids Microbial fermentation l-Valine biosynthesis Metabolic regulation Strain development Global metabolic and regulatory networks Strain engineering 



This work was supported by the National Natural Science Foundation of China (31370131), Post-graduate Research & Practice Innovation Program of Jiangsu Province (CXZZ12-0755), and the Collaborative Innovation Center of Jiangsu Modern Industrial Fermentation.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subject.


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© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.Key Laboratory of Industrial Biotechnology, Ministry of Education, School of BiotechnologyJiangnan UniversityWuxiChina
  3. 3.Department of BiochemistryKing’s College LondonLondonUK

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