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Editor in charge: Food Science
Recently, Professor Rao Zhiming’s team from the School of Bioengineering of Jiangnan University has made important progress in the efficient preparation of L-glutamine.
L-glutamine is a semi-essential amino acid.
In response to the problems of low yield, low conversion rate, and immature process in the production of L-glutamine by the above-mentioned fermentation method, Professor Rao Zhiming’s team used Corynebacterium glutamicum as the starting strain and adopted metabolic engineering combined with two-stage pH control.
Graphical summary
Expert introduction
Professor Rao Zhiming
In recent years, under the guidance of the scientific theory of synthetic biology, Professor Rao Zhiming’s team has achieved fruitful results in the systematic construction and industrialization of cell factories for the efficient synthesis of high-value compounds.
Professor Rao Zhiming, a doctoral supervisor, is currently the deputy dean of the School of Bioengineering of Jiangnan University, formerly the deputy director of the State Key Laboratory of Food Science and Technology and the executive deputy director of the Institute of Food Biotechnology, Jiangsu Institute of Industrial Technology
In recent years, he has undertaken or completed more than 20 projects including national key research and development projects, 863 projects, national fund general projects, 973 sub-projects and enterprise commissioned projects
In the past five years, the corresponding author has published more than 150 papers in authoritative journals including Nature Communications, Science Advances, Advanced Materials, ACS Catalysis, Metabolic Engineering, Green Chemistry, Science of China, Acta Microbiology, Journal of Bioengineering, and Chinese Journal of Chemical Industry.
(This article is reprinted by "Food Science Network", and the article is from Jiangnan University
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