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Amino Acid Fermentation pp 73–102Cite as

Lysine Fermentation: History and Genome Breeding

Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE,volume 159)

Abstract

Lysine fermentation by Corynebacterium glutamicum was developed in 1958 by Kyowa Hakko Kogyo Co. Ltd. (current Kyowa Hakko Bio Co. Ltd.) and is the second oldest amino acid fermentation process after glutamate fermentation. The fundamental mechanism of lysine production, discovered in the early stages of the process’s history, gave birth to the concept known as “metabolic regulatory fermentation,” which is now widely applied to metabolite production. After the development of rational metabolic engineering, research on lysine production first highlighted the need for engineering of the central metabolism from the viewpoints of precursor supply and NADPH regeneration. Furthermore, the existence of active export systems for amino acids was first demonstrated for lysine in C. glutamicum, and this discovery has resulted in the current recognition of such exporters as an important consideration in metabolite production. Lysine fermentation is also notable as the first process to which genomics was successfully applied to improve amino acid production. The first global “genome breeding” strategy was developed using a lysine producer as a model; this has since led to new lysine producers that are more efficient than classical industrial producers. These advances in strain development technology, combined with recent systems-level approaches, have almost achieved the optimization of entire cellular systems as cell factories for lysine production. In parallel, the continuous improvement of the process has resulted not only in fermentation processes with reduced load on downstream processing but also in commercialization of various product forms according to their intended uses. Nowadays lysine fermentation underpins a giant lysine demand of more than 2 million metric tons per year.

Keywords

  • Corynebacterium glutamicum
  • Downstream processing
  • Escherichia coli
  • Genome breeding
  • Lysine market
  • Lysine-producing strains
  • Lysine production technology
  • Product forms
  • Systems metabolic engineering

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  • DOI: 10.1007/10_2016_27
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Authors and Affiliations

  1. Department of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, Nagano, 399-4598, Japan

    Masato Ikeda

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  1. Masato Ikeda
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  1. Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan

    Atsushi Yokota

  2. Faculty of Agriculture, Shinshu University, Nagano, Japan

    Masato Ikeda

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Ikeda, M. (2016). Lysine Fermentation: History and Genome Breeding. In: Yokota, A., Ikeda, M. (eds) Amino Acid Fermentation. Advances in Biochemical Engineering/Biotechnology, vol 159. Springer, Tokyo. https://doi.org/10.1007/10_2016_27

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