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Methionine production—a critical review

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Abstract

This paper presents an updated critical review about several attempts to contribute methionine (Met) to the world market with an emphasis on fermentation processes, especially from natural biological sources. Analytical methods for the determination of methionine are reviewed as well as applications in feed, food, pharmacy, and medicine. Fermentation studies published within the last five decades are elucidated critically, mainly with respect to the sulfur balance, substrate yield, and the analytical validity. From all the published fermentation data, it can be concluded that up to now no more than 5 g/L methionine are achievable without using genetically modified organisms (GMOs). The highest l-methionine concentration from natural sources reached so far amounts to 35 g/L and is published as a patent using a GMO of Escherichia coli. The review closes with a comprehensive overview of the role and activities of global methionine manufacturers. Some current market data is also presented.

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Acknowledgments

I thank Mrs. Dina Fuehrmann for the English language support and Prof. Dr. K.D.-Vorlop for the critical review of the manuscript. I also thank Mr. Denis Jaeger for support in analytical questions.

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The author declares that he has no conflict of interest.

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    Thomas Willke

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Willke, T. Methionine production—a critical review. Appl Microbiol Biotechnol 98, 9893–9914 (2014). https://doi.org/10.1007/s00253-014-6156-y

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