Journal of Agriculture and Food Science

L-phenyllactic acid (PLA) is a natural small-molecule organic acid with broad-spectrum antibacterial effects. In recent years, it has shown broad application prospects in the fields of food preservatives and biopharmaceuticals. Its biosynthesis and process research mainly focus on microbial fermentation and whole-cell catalysis strategies, but its yield and purity are difficult to meet the needs of industrial production. This article used genetic engineering technology to construct the key enzyme genes (lacI and lacS) of the L-phenyllactic acid synthesis pathway and successfully applied them to the biosynthesis of L-phenyllactic acid, laying the foundation for industrialized production. By PCR amplifying the key enzyme gene and fusion expression with the plasmid pCAPTX-based, an efficient recombinant plasmid pCAPTX-based was constructed and successfully introduced into strain YF11. Experimental results show that the recombinant strain YF11 can ferment for 96 hours at 4°C, and the production of L-phenyl lactic acid in the fermentation broth is 0.91g/L. This engineering strain was used to realize the industrial production of L-phenyl lactic acid, and its industrial production process was initially discussed.

L-phenyllactic acid; L-phenyllactic acid; microbial fermentation; genetic engineering.