Open AccessGenetic improvement of processes yielding microbial products
Author(s) -
Adrio Jose L.,
Demain Arnold L.
Publication year - 2006
Publication title -
fems microbiology reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.91
H-Index - 212
eISSN - 1574-6976
pISSN - 0168-6445
DOI - 10.1111/j.1574-6976.2005.00009.x
Subject(s) - biology , microbiology and biotechnology , microorganism , strain (injury) , mutagenesis , microbial genetics , selection (genetic algorithm) , fermentation , recombinant dna , biochemical engineering , genetics , bacteria , gene , food science , mutation , computer science , engineering , anatomy , artificial intelligence
Although microorganisms are extremely good in presenting us with an amazing array of valuable products, they usually produce them only in amounts that they need for their own benefit; thus, they tend not to overproduce their metabolites. In strain improvement programs, a strain producing a high titer is usually the desired goal. Genetics has had a long history of contributing to the production of microbial products. The tremendous increases in fermentation productivity and the resulting decreases in costs have come about mainly by mutagenesis and screening/selection for higher producing microbial strains and the application of recombinant DNA technology.