Expression and Fermentation Optimization of Recombinant Sucrose Isomerase in Brevibacillus choshinensis

doi:10.3969/j.issn.1673-1689.2019.01.004

Home > Archive>Volume 38, Issue 1, 2019 >22-28. DOI:10.3969/j.issn.1673-1689.2019.01.004

Expression and Fermentation Optimization of Recombinant Sucrose Isomerase in Brevibacillus choshinensis
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                        10.3969/j.issn.1673-1689.2019.01.004
                    
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The fermentation of sucrose isomerase produced by recombinant strain Brevibacillus choshinensis/pNCMO2-SI was studied. The effects of different fermentation conditions on the growth and enzyme production of 3 L fermenter were further investigated. The results showed that the extracellular enzyme activity was 50 U/mL through shake-flask cultivation. The optimal 3 L fermenter culture conditions were as below：10 g/L glucose for initial carbon source，15 g/L polypeptone and 15 g/L beef extract for initial nitrogen source，30 ℃ cultivation and 30% for dissolved oxygen，the highest enzyme activity obtained under this condition was 275 U/mL. In order to study the effect of the promoter on the expression of sucrose isomerase，the promoters Papr-E，Pnpr-E，Pamy derived from Bacillus subtilis and the promoter Pxyl derived from Bacillus megaterium were selected for research，respectively. The results showed that the highest activity of sucrose isomerase was obtained by the promoter Papr-E. The fermentation conditions of the shake flask were further optimized. The extracellular supernatant activity of the recombinant strain BCpNapr-SI was 137 U/mL. Under this condition，in the 3 L fermenter，the extracellular enzyme activity of the final fermentation supernatant was 485.5 U/mL，which was 1.76 folds of that of the original promoter.

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ZOU Liang, WU Jing, CHEN Sheng. Expression and Fermentation Optimization of Recombinant Sucrose Isomerase in Brevibacillus choshinensis[J]. Journal of Food Science and Biotechnology,2019,38(1):22-28.

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