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Microbial Production of Amines and Amino Acids by Fermentation

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Microbial Production of High-Value Products

Part of the book series: Microbiology Monographs ((MICROMONO,volume 37))

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Abstract

Amino acids and derived amines are widely produced and utilized industrially. Fermentation is the preferred route for amino acid production. Established fermentation processes are characterized by economies of scale. Therefore, producing strains are constantly improved with regard to titer, yield, and productivity as key performance indicators embracing the newest metabolic engineering technologies. Furthermore, metabolic engineering enabled the production of non-proteinogenic amino acids, omega-amino acids, functionalized amino acids, and diamines. In this chapter, we will focus on strain development for the fermentative production of these nitrogenous compounds by bacteria.

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  1. Genetics of Prokaryotes, Faculty of Biology and CeBiTec, Bielefeld University, Bielefeld, Germany

    Volker F. Wendisch & Anastasia Kerbs

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  1. Centre for Cell Factories and Biopolymers, Griffith Institute for Drug Discovery, Menzies Health Institute Queensland, Griffith University, Brisbane, QLD, Australia

    Bernd H. A. Rehm

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Wendisch, V.F., Kerbs, A. (2022). Microbial Production of Amines and Amino Acids by Fermentation. In: Rehm, B.H.A., Wibowo, D. (eds) Microbial Production of High-Value Products. Microbiology Monographs, vol 37. Springer, Cham. https://doi.org/10.1007/978-3-031-06600-9_3

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