Production of L-AA by a One-Step Fermentation Process

Classical Two-Step Fermentation Process-Based Attempts 

Even in the 1970s, researchers from both industry and academia had come to realize the obvious disadvantages of the two-step fermentation l-AA production 

The successful apphcation of the classical two-step fermentation process showed that the combination of dehydrogenases, that is, SLDH, SDH, and SNDH, was efficient to sequentially convert D-sorbitol to 2-KLG, which was the direct precursor of l-AA [32, 33]. Therefore, the most straightforward idea was to integrate the three ketose/aldose dehydrogenases into one microorganism. Therefore, the first thing was to identify these ketose/aldose dehydrogenases. 

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