Introduction to Special Issue on “Frontiers in Industrial Microbiology and Biotechnology 2020”
Introduction to Special Issue on “Frontiers in Industrial Microbiology and Biotechnology 2020”
复制标题
“2020 年工业微生物学和生物技术前沿”特刊简介
DOI：
10.1007/s10295-020-02322-3
复制
发表时间：
2020
影响因子：
3.4
通讯作者：
Gonzalez, Ramon
中科院分区：
文献类型：
--
作者：
Baltz, Richard H.;Kao, Katy;Link, A. James;Marsili, Enrico;Reguera, Gemma;Shao, Zengyi;Vandamme, Erick J.;Jeffries, Thomas W.;Gonzalez, Ramon
2014年，《工业微生物学与生物技术杂志》开始出版每年一期的工业微生物学和生物技术进展特刊，重点关注我们的赞助学会--工业微生物学与生物技术学会(SIMB)的个别核心领域。2019年，我们扩展了特别问题的概念，推出了首期特刊《工业微生物学和生物技术的前沿2019》，以突出在2018年伊利诺伊州芝加哥举行的SIMB年会上展示其在SIMB任何核心领域的作品的精选作者的工作。那期特刊非常成功，我们重复了本期《2020年工业微生物学和生物技术的前沿》特刊的过程，涵盖了在华盛顿特区举行的SIMB 2019年年会上发表的精选主题和作者。本期特刊有17篇综述、小评或原创文章，涵盖SIMB核心领域的不同主题，包括天然产品、发酵、代谢工程、生物催化和环境微生物学。天然产品介绍涵盖了广泛的主题，包括生物催化和生物合成、天然产品生物活性、新型酶学以及用于天然产品生产和工程的合成生物学。这些主题反映在本期特刊的三篇天然产品投稿中。Kodani和Unno[6]回顾了套索多肽基因簇领域，包括对生产这些多肽天然产品的异源表达技术的权威展望。Rubin和Ding对核糖体合成和翻译后修饰多肽(Ripps)的生物合成进行了综述，Ripps在单一前体中包括多个核心多肽[14]。这篇综述强调了这些系统的共同酶逻辑以及每个RIPP类的特殊性。最后，Williams和他的同事对代谢工程和合成生物学生产异戊二烯类化合物的策略进行了综述，涵盖了该领域的经典方法以及新的使能技术，如使用生物传感器[9]。发酵部分包含五篇关于微生物发酵的不同主题的文章。它包括Pflügl和他的同事对产溶剂型和产乙酸型梭菌的综述[15]，重点是与传统的一步间歇过程相比，对梭状芽孢杆菌和连续发酵过程的系统水平的理解。Agbogbo及其同事的一篇原创文章描述了利用实验设计(DoE)来使用PhoA启动子系统改进工业化水平的大肠杆菌补料分批发酵[1]。Takagi及其同事的一篇原创文章[10]描述了清酒酿造酵母中Pro1基因的一种基因突变的鉴定和表征，该基因突变会过度生产脯氨酸，并强调了在酿造酵母中开发风味的详细分子分析的使用。Cho和他的同事的一篇综述文章总结了目前转录组水平对链霉菌的理解及其与次生代谢物产生的关系的最新进展[7]。最后，Jacinta Conrad对表征大规模发酵中至关重要的油-水界面细菌行为的生物物理方法进行了评论[3]。所涵盖的主题范围说明
In 2014, the Journal of Industrial Microbiology and Biotechnology began publishing yearly Special Issues devoted to advances in industrial microbiology and biotechnology, with emphasis on individual core areas of the Society for Industrial Microbiology and Biotechnology (SIMB), our sponsoring society. In 2019, we expanded the special issues concept with the inaugural special issue on “Frontiers of Industrial Microbiology and Biotechnology 2019” to highlight the work of select authors who presented their work in any of the core areas of SIMB at the 2018 Annual Meeting of SIMB in Chicago, Illinois. That special issue was very successful, and we have repeated the process for the current Special Issue on “Frontiers in Industrial Microbiology and Biotechnology 2020”, covering select topics and authors who presented at the 2019 Annual Meeting of SIMB in Washington, DC. The current Special Issue has 17 reviews, minireviews, or original articles that cover diverse topics in the SIMB core areas of Natural Products, Fermentation, Metabolic Engineering, Biocatalysis, and Environmental Microbiology.The Natural Products presentations encompassed a wide range of topics including biocatalysis and biosynthesis, natural product bioactivity, novel enzymology, and synthetic biology for natural product production and engineering. These topics are reflected in the three natural products contributions in this special issue. Kodani and Unno [6] review the field of lasso peptide gene clusters, including an authoritative look at heterologous expression technologies for the production of these peptide natural products. Rubin and Ding contributed a review on the biosynthesis of ribosomally synthesized and posttranslationally modified peptides (RiPPs) that include multiple core peptides within single precursors [14]. This review highlights the shared enzymatic logic of these systems as well as peculiarities for each RiPP class. Finally, Williams and colleagues contributed a review of metabolic engineering and synthetic biology strategies for the production of isoprenoids, covering both classical approaches in the field as well as new enabling technologies, such as the use of biosensors [9]. The Fermentation Section contains five articles covering diverse topics on microbial fermentation. It includes a review on solventogenic and acetogenic clostridia, contributed by Pflügl and colleagues [15], which focuses on system-level understanding of clostridia and continuous fermentation process, compared with the conventional one-step batch process. An original article by Agbogbo and colleagues describes the use of design of experiments (DoE) to improve fed-batch fermentation of E. coliat industrial level using the PhoA promoter system [1]. An original article by Takagi and colleagues [10] describes the identification and characterization of a genetic mutation in the PRO1 gene in sake brewing yeast that overproduces proline and highlights the use of detailed molecular analysis in developing flavors in brewing yeasts. A review article by Cho and colleagues summarizes current state-of-the-art on transcriptome-level understanding of Streptomyces and how it relates to secondary metabolite production [7]. Finally, Jacinta Conrad contributed a review on biophysical methods for characterizing bacterial behavior at oil–water interfaces that are critical in large scale fermentations [3]. The range of topics covered illustrates