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Updated: May 4, 2026

Site-Specific Lysine Lactylation via Genetic Code Expansion in E. coli and Mammalian Cells
Published on: February 24, 2026
[Recent developments in L-lactate fermentation by genetically modified microorganisms]
Xu Jiang1, Limin Wang2, Guimin Zhang1
1College of Life Sciences, Hubei University, Wuhan 430062, Hubei, China.
Abstract:
Lactic acid is an important platform chemical. Especially with rapid development of poly (lactic acid) industry, the demand for L-lactic acid is continuously increasing. To further reduce the fermentation costs and improve the robustness of strains from industrial point of view, many modern biotechnological approaches have been applied to strain development. In this review, we briefly summarize recent advances in L-lactate fermentation by genetically modified microorganisms, including lactic acid bacteria, yeast, E. coli and Rhizopus species.
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