发酵条件对细菌工程菌产WSSV-VP37的影响

The effect of fermenting procedure on recombinant WSSV-VP37 expression

中文关键词: 发酵条件  重组VP37  蛋白表达

英文关键词: Fermenting procedure  Recombinant VP37  Protein expression

中文摘要:

      在pBAD/gIIIA-VP37重组表达载体构建的基础上，研究发酵工艺参数对重组WSSV-VP37(rVP37) 蛋白表达量的影响，并对重组质粒的稳定性和重组菌的生长进行研究。结果表明，pBAD/gIIIA-VP37表达的rVP37以包涵体形式存在于菌体中，发酵温度及诱导时间影响rVP37蛋白表达和菌体产量，以37 ℃诱导5h最佳。重组质粒在宿主菌中具有良好的分离稳定性，WSSV-VP37基因的插入对宿主菌的生长规律影响不大。

英文摘要:

      The effect of fermenting procedure on WSSV-VP37 expression and the stability in recombinant pBAD/gIIIA VP37 was studied. The result showed that recombinant VP37 (rVP37) protein was expressed in inclusion body. The temperature and incubation time of fermentation affected the production of rVP37. The best results were attained by incubation for 5h at 37 ℃. The recombinant plasmid had excellent stability in Top10. And the study also showed that transformation of WSSV-VP37 gene had little effect on the growth of host cells.