Microbial Production of Amino Acids and Their Applications in Health and Nutrition Sectors

Amino acids are attractive biomolecules that have multibillion-dollar market demand due to their widespread applications in pharmaceuticals, food, cosmetics, animal feed, and agricultural sector. Amino acids derived either from natural resources or chemically synthesized have limitations in terms of cost, sustainability, and environmental impact. Increase in microbial way of amino acid production has revolutionized the biotechnology sector, offering more economical, cost-effective, and sustainable alternative for commercial production. In particular, fermentation stands as a primary cornerstone in the realm of commercial amino acid production, contributing to 80% of the global biosynthesis of amino acids. This chapter underscores recent progress and crucial insights into the microbial-mediated synthesis of amino acids while highlighting the advantages and disadvantages of each approach. Moreover, genetic engineering presents distinct benefits compared to traditional methods, encompassing enhanced yield, reduced production costs, specificity, a diminished carbon footprint, and targeted synthesis. With the recent advancements in omics, throughput, and computational tools, the paradigm of strain improvement has transitioned from random mutagenesis to system metabolic engineering (target-specific). The system metabolic engineering integrates synthetic and systems biology with evolutionary engineering, offering an efficient method to unlock the maximum potential of commercial microbial strains, notably Escherichia coli and Corynebacterium glutamicum. This chapter delves into the application of genetic engineering alongside novel and innovative strategies implemented in microbial strains to augment amino acid production in a more cost-effective and ecofriendly manner.