One-step of tryptophan attenuator inactivation and promoter swapping to improve the production of L-tryptophan in <it>Escherichia coli</it>
<p>Abstract</p> <p>Background</p> <p>L-tryptophan is an aromatic amino acid widely used in the food, chemical and pharmaceutical industries. In <it>Escherichia coli</it>, L-tryptophan is synthesized from phosphoenolpyruvate and erythrose 4-phosphate by enzym...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2012-03-01
|
| Series: | Microbial Cell Factories |
| Online Access: | http://www.microbialcellfactories.com/content/11/1/30 |