Recent developments in L-lactate fermentation by genetically modified microorganisms

Abstract:

Lactic acid is an important platform chemical. Especially with rapid development of poly (lactic acid) industry, the demand for L-lactic acid is continuously increasing. To further reduce the fermentation costs and improve the robustness of strains from industrial point of view, many modern biotechnological approaches have been applied to strain development. In this review, we briefly summarize recent advances in L-lactate fermentation by genetically modified microorganisms, including lactic acid bacteria, yeast, E. coli and Rhizopus species.