Corynebacterium glutamicum is an industrial organism with a long history of use for the production of various fine chemicals. The C. glutamicum-mediated production of L-glutamic acid by fermentation was one of the very first industrial processes of the biotechnology era. This fermentation originated in Japan from the discovery in 1957 by Kinoshita et al. (cited by Kumagai [68]) that, under suitable conditions, this soil bacterium is able to secrete L-glutamic acid in significant amounts (66). This process successfully replaced less cost-effective methods based on hydrolysis by concentrated hydrochloric acid of soy or various other plant proteins. Glutamic acid was traditionally extracted from seaweed to serve as a seasoning agent and remains to this day a very important food flavor additive, the worldwide production of which approximates 1.5 million tons per year (43). Industrial glutamic acid fermentation was implemented early on by major Japanese companies, thus building over time exquisite manufacturing knowledge at various industrial scales up to approximately 5,000 hectoliters (43). In the 1970s, efficient C. glutamicum L-lysine and L-threonine producers were generated by random mutagenesis and positively selected by phenotypic resistance to lysine or threonine analogs. The advent of molecular biology enabled a new wave of development in which this industrial know-how was leveraged, not only to improve the performance of the existing lysine and threonine production processes, but also to enable the production of other amino acids and vitamins (29,43,51,68). The utilization of recombinant DNA techniques, combined with metabolic and carbon flux analyses (67, 99), facilitated the identification of metabolic bottlenecks and their bypassing by expressing or repressing the corresponding genes to develop further improved amino acid industrial production processes. The intrinsic characteristics of this food grade microbial workhorse include its lack of pathogenicity and its lack of spore-forming ability, both desirable traits as listed by the U.S. Center for Biologics Evaluation and Research and the U.S. Center for Drug Evaluation and Research guidelines, as well as its high growth rate, its relatively limited growth requirements, the ability of several strains not to undergo autolysis under conditions of repressed cell division (50), the absence of native extracellular protease secretion that makes corynebacteria suitable hosts for protein expression (10, 100), and the relative stability of the corynebacterial genome itself (85). These intrinsic attributes, combined with an up-to-date set of genetic-engineering tools, make this organism ideal for the development of robust industrial processes that are increasingly competitive compared to Escherichia coli-, Bacillus subtilis-, or yeast-based processes. As a result, corynebacterial fermentations have become increasingly relevant to a wide range of industrial sectors, including food, feed, cosmetic, pharmaceutical, and chemical companies.Nonetheless, the significance...