Abstract
Vitamin K is a fat-soluble vitamin that mainly exists as phylloquinone or menaquinone in nature. Vitamin K plays an important role in blood clotting and bone health in humans. For use as a nutraceutical, vitamin K is produced by natural extraction, chemical synthesis, and microbial fermentation. Natural extraction and chemical synthesis methods for vitamin K production have limitations, such as low yield of products and environmental concerns. Microbial fermentation is a more sustainable process for industrial production of natural vitamin K than two other methods. Recent advanced genetic technology facilitates industrial production of vitamin K by increasing the yield and productivity of microbial host strains. This review covers (i) general information about vitamin K and microbial host, (ii) current titers of vitamin K produced by wild-type microorganisms, and (iii) vitamin K production by engineered microorganisms, including the details of strain engineering strategies. Finally, current limitations and future directions for microbial production of vitamin K are also discussed.
Highlights
Vitamin K refers to fat-soluble vitamins which play a role in human health, including blood coagulation and bone health [1]
Multiple forms of menaquinone have been found in fermented dairy foods, which may be produced by lactic acid bacteria (LAB) (Table 1) [74]
The 1-naphthol mutant strain produced 12.5 μg/mL of MK-7 in 100 mL flask fermentation for 24 h and 14.4 μg/mL of MK-7 in 100 mL flask fermentation in the presence of Tween 80 for 24 h [87]. These results suggested that vitamin K production by B. subtilis strains can be improved by various random mutagenesis strategies using chemical and physical treatments
Summary
Vitamin K refers to fat-soluble vitamins which play a role in human health, including blood coagulation and bone health [1]. As a nutraceutical and dietary supplement, vitamin K is currently produced by natmanufacturers of vitamin K mainly use a chemical synthesis method [30–32]. Microbial fermentation has been used chemical synthesis since it avoids the use of heavy metals, organic solvents, strong acids, for industrial of vitamin. Though chemical vitamin K can can be made for high purity of all‐trans economically from sources of energy, electrons, trace nutrients min K2 which hasinexpensive biological activity [37,38], it stillcarbon, has product safetyand concerns for use as[36]. To produce vitamins with high yield and stability through fermentation, metabolic engineering of microorganisms can be applied [42]. Various strain engineering methods were applied to vitamin productions by microbial cell factories, such as Bacillus and lactic acid bacteria (LAB) [44,45]. We discuss current limitations and future directions for microbial production of vitamin K
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