One-step of tryptophan attenuator inactivation and promoter swapping to improve the production of L-tryptophan in <it>Escherichia coli</it>

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...

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Bibliographic Details
Main Authors:	Gu Pengfei, Yang Fan, Kang Junhua, Wang Qian, Qi Qingsheng
Format:	Article
Language:	English
Published:	BMC 2012-03-01
Series:	Microbial Cell Factories
Online Access:	http://www.microbialcellfactories.com/content/11/1/30

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