Optimization of fermentation conditions for the expression of sweet-tasting protein brazzein in Lactococcus lactis.
作者： A. Berlec , G. Tompa , N. Slapar , U.P. Fonović , I. Rogelj
DOI: 10.1111/J.1472-765X.2007.02297.X
关键词: Fermentation 、 Biochemistry 、 Streptococcaceae 、 Nisin 、 Hemin 、 Brazzein 、 Bacteria 、 Biology 、 Lactococcus lactis 、 Bacteriocin
摘要: Aims: To improve the production of sweet-tasting protein brazzein in Lactococcus lactis using controlled fermentation conditions. Methods and Results: The nisin-controlled expression system was used for expression. concentration nisin induction optical density (OD) at were therefore optimized, together with growth conditions (medium composition, pH, aerobic presence hemin). Brazzein assayed ELISA on Ni-NTA plates Western blot. Use M-17 medium, containing 2·5% glucose, anaerobic pH 5·9 40 ng ml−1 OD 3·0 led to an approx. 17-fold increase per cell compared non-optimized starting conditions. Aerobic hemin did not production. Conclusions: Considerable obtained optimized conditions. Significance Impact Study: Optimized could be application L. lactis. importance contributes body knowledge optimal recombinant new assay quantification introduced.
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