caa a22 4500 605499950 CHVBK 20210128100553.0 cr unu---uuuuu 210128e20150501xx s 000 0 eng 10.1007/s00253-015-6481-9 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6481-9 4-Hydroxyisoleucine production of recombinant Corynebacterium glutamicum ssp. lactofermentum under optimal corn steep liquor limitation [Elektronische Daten] [Feng Shi, Tengfei Niu, Huimin Fang] 4-Hydroxyisoleucine (4-HIL) is a nonproteinogenic amino acid that exhibits insulinotropic biological activity. Here, L-isoleucine dioxygenase gene (ido) derived from Bacillus thuringiensis YBT-1520 was cloned and expressed in an L-isoleucine-producing strain, Corynebacterium glutamicum ssp. lactofermentum SN01, in order to directly convert its endogenous L-isoleucine (Ile) into 4-HIL through single-step fermentation. The effects of corn steep liquor limitation as well as ido and truncated idoΔ6 overexpression on 4-HIL production were researched. 4-HIL production by ido-overexpressing strain was improved to 65.44 ± 2.27mM after fermented for 144h under corn steep liquor-subsufficient condition, obviously higher than that under corn steep liquor-rich and insufficient conditions. The conversion ratio of Ile to 4-HIL increased to 0.85mol/mol. In addition, 4-HIL production by ido-overexpressing strain was higher than that by idoΔ6-overexpressing strain, in accord with the relatively higher affinity of Ido as compared to IdoΔ6. This research generated a novel system for 4-HIL de novo biosynthesis and demonstrated corn steep liquor limitation as a useful strategy for improving 4-HIL production in recombinant C. glutamicum ssp. lactofermentum. Springer-Verlag Berlin Heidelberg, 2015 Corynebacterium glutamicum ssp. lactofermentum nationallicence Bacillus thuringiensis nationallicence L-isoleucine dioxygenase nationallicence 4-Hydroxyisoleucine nationallicence Corn steep liquor nationallicence Shi Feng State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, China aut Niu Tengfei State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, China aut Fang Huimin State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, China aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/9(2015-05-01), 3851-3863 0175-7598 99:9<3851 2015 99 253 https://doi.org/10.1007/s00253-015-6481-9 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6481-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Shi Feng State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Niu Tengfei State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, China aut NATIONALLICENCE 700 1- Fang Huimin State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122, Wuxi, China aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/9(2015-05-01), 3851-3863 0175-7598 99:9<3851 2015 99 253