Fermentation Optimization of Recombinant γ-Glutamyltranspeptidase from Bacillus subtilis 168 in E. coli

doi:10.3969/j.issn.1673-1689.2015.08.003

Home > Archive>Volume 34, Issue 8, 2015 >799-805. DOI:10.3969/j.issn.1673-1689.2015.08.003

Fermentation Optimization of Recombinant γ-Glutamyltranspeptidase from Bacillus subtilis 168 in E. coli
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                        10.3969/j.issn.1673-1689.2015.08.003
                    
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In the present study，in order to improve the production of the recombinant Bacillus subtilis γ-glutamyltranspeptidase in E.coli BL21（DE3）/pET-20b（+）/ggt，the culture conditions and medium compositions were investigated and optimized in shake flasks. The optimal fermentation medium was as follows：10 g/L glycerol，21 g/L yeast extract，7 g/L peptone，and 130 mmol/L PO43+. In addition，the optimal culture conditions were firstly cultured at 37 ℃，200 r/min for 4 h，and then induced by 0.2 mmol/L IPTG at temperature 25 ℃ and 40~48 h. Under these conditions，the maximal enzyme activity reached 81.2 U/mL，which was 1.9 times as high as that not optimized.

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CHEN Xingyi, SU Lingqia, WU Jing. Fermentation Optimization of Recombinant γ-Glutamyltranspeptidase from Bacillus subtilis 168 in E. coli[J]. Journal of Food Science and Biotechnology,2015,34(8):799-805.

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Online: November 28,2015
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