The effect of fermenting procedure on recombinant WSSV-VP37 expression

Abstract:

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.