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Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
ISSN: 0717-3458
Vol. 29, No. 1, 2017, pp. 32-38
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Bioline Code: ej17060
Full paper language: English
Document type: Research Article
Document available free of charge
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Electronic Journal of Biotechnology, Vol. 29, No. 1, 2017, pp. 32-38
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Construction and application of a novel genetically engineered Aspergillus oryzae for expressing proteases
Yu, Xiao-Chun; Ma, Shi-Liang; Xu, Yan; Fu, Cheng-Hao; Jiang, Chun-Ying & Zhou, Chen-Yu
Abstract
Background: We aimed to test the possibility of improving polypeptide production from soybean meal
fermentation by engineered Aspergillus oryzae strains. Four different protease genes were cloned and
transformed into wild-type A. oryzae, and the engineered A. oryzae strains were then used for soybean meal
fermentation.
Results: The results showed different degrees of improvement in the protease activity of the four transformants
when compared with wild-type A. oryzae. A major improvement in the polypeptide yield was achieved when
these strains were used in soybean meal fermentation. The polypeptide conversion rate of one of the four
transformants, A. oryzae pep, reached 35.9%, which was approximately twofold higher than that exhibited by
wild-type A. oryzae. Amino acid content analysis showed that the essential amino acid content and amino acid
composition of the fermentation product significantly improved when engineered A. oryzae strains were used
for soybean meal fermentation.
Conclusions: These findings suggest that cloning of microbial protease genes with good physicochemical
properties and expressing them in an ideal host such as A. oryzae is a novel strategy to enhance the value of
soybean meal.
Keywords
Amino acids; Engineered strains; Fermentation; Fungus; Meals; Microbial protease; Novel strategy; Polypeptides; Protease genes; Recombinant Aspergillus; Soybean meal
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