The main production methods of valine are biological fermentation, enzymatic, chemical synthesis and protein hydrolysis extraction.
Valine can be produced by chemical synthesis, but chemical synthesis is characterized by high production cost, complicated reaction, many steps, and many by-products. Biological fermentation replaces direct extraction and chemical synthesis as the main method for L-valine production.
Valine Production In Yeast
Microbial fermentation has the advantages of low cost of raw materials, high yeast yield and large-scale production. It can overcome the shortcomings of enzymatic, chemical synthesis and proteolytic extraction. This is a very economical production method. The valine produced by the fermentation method is all L-type, and does not need to be resolved by optical rotation. The strains of the fermentation method are Micrococcus glutamicum, Brevibacterium ammoniagenes, Escherichia coli, and Aerobacter aerogenes. Use glucose, urea, inorganic salts and other media. Generally, it can be produced quickly, and don't worry too much about insufficient output.
On the other hand, with the continuous iteration and optimization of biotechnology, significant breakthroughs have been made in the biological fermentation technology of valine. The production strain not only has higher L-valine production capacity, but also less accumulation of by-products. Moreover, the subsequent separation and purification process can also be simplified, reducing production costs.
The global L-valine market size and demand have overgrown in recent years. The compound annual growth rate of feed-grade valine from 2015 to 2020 is 48%. Therefore, with biological fermentation as the mainstream, valine can be produced on a large scale and at low cost to meet more demands.