The Effect of Deacetylation on Threonine Production by a Threonine-Producing Strain of Escherichia coli

L-threonine is an essential amino acid that is used in the agricultural, pharmaceutical, and food industries. In the present study, L-threonine production was significantly increased in a producer strain of Escherichia coli when grown on various carbon sources through an integrated approach to alter the metabolism of the strain. First, increasing the ability of E. coli to assimilate acetate through adaptive laboratory evolution has reduced its negative impact on the fermentation process and threonine production. Secondly, strengthening the deacetylation process at the later stages of the fermentation process made it possible to achieve a significant increase in the productivity of the strains.