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標題: Extracellular production of a novel ice structuring protein by Bacillus subtilis - A case of recombinant food peptide additive production
作者: Yeh, C.M.
Wang, J.P.
Su, F.S.
關鍵字: ice structuring protein;extracellular production;Bacillus subtilis;antifreeze proteins;escherichia-coli;expression;gene;construction;secretion;meat;yab
Project: Food Biotechnology
期刊/報告no:: Food Biotechnology, Volume 21, Issue 1-2, Page(s) 119-128.
Bacillus subtilis is an ideal host for the production of extracellular heterologous proteins. Antifreeze protein (ice structuring protein, ISP) is a potent additive in cryogenic preservation of food products. In this investigation, the first production of a recombinant [SP was achieved by using a high-efficient artificial promoter and a signal peptide from subtilisin YaB. The functional ISP was expressed extracellularly at a high level by a protease deficient host, B. subtilis WB800. This study provides an efficient tool to produce recombinant food peptide additive at a high level and overcomes the problem of natural resources limitation as well.
ISSN: 0890-5436
DOI: 10.1080/08905430701410480
Appears in Collections:食品暨應用生物科技學系

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