GENETIC IMPROVEMENT OF SOME AMINO ACID PRODUCTION FROM CORYNEBACTERIUM GLUTAMICUM

Abstract

Corynebacterium glutamicum is a small, non-motile Gram-positive commensal bacterium. It has a rod-shaped morphology with swelled ends similar to a club. It does not form spores. The L-glutamate producing microorganism C. glutamicum has an important role in the amino acid fermentation industry. In the last few years, many genetic engineering tools and worldwide analysis methods for this bacterium have been established and successfully used, giving a detailed understanding of its physiology and allowing the progress of effective producing strains. L Tryptophan is considered as neutral amino acid. It is combined in proteins during the procedure of mRNA translation. L Tryptophan is one of the 9 essential amino acids of human which cannot be synthesized internally by him, and need to be given with nutrition. Microbial production is the main method for obtaining tryptophan for commercial use. Typical microorganisms used for tryptophan production are E. coli and C. glutamicum. Tryptophan producing strains of these bacteria have been built by the classical mutagenic procedure or recombinant DNA technology. Mutation is the everlasting modification of the genome of an organism, it occurs due to faults during DNA replication or due to additional types of injury to DNA. Mutagens could be physical, chemical or biological in origin. They may act directly on the DNA, causing direct injury to the DNA, and mainly lead to replication error.