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Overcoming acetate in Escherichia coli recombinant protein fermentations

机译:克服大肠杆菌重组蛋白发酵中的乙酸盐

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摘要

Escherichia coli is the organism of choice for the expression of a wide variety of recombinant proteins for therapeutic, diagnostic and industrial applications. E. coli generates acetic acid (acetate) as an undesirable by-product that has several negative effects on protein production. Various strategies have been developed to limit acetate accumulation or reduce its negative effects to increase the productivity of recombinant proteins. This article reviews recent strategies for reducing or eliminating acetate, including approaches that optimize the protein production process as well as those that involve modifying the host organism itself.
机译:大肠杆菌是表达用于治疗,诊断和工业应用的多种重组蛋白的一种选择生物。大肠杆菌会产生乙酸(乙酸盐),这是一种不良副产物,会对蛋白质生产产生一些负面影响。已经开发出各种策略来限制乙酸盐的积累或减少其负面影响以增加重组蛋白的生产率。本文回顾了减少或消除乙酸盐的最新策略,包括优化蛋白质生产过程的方法以及涉及修饰宿主生物本身的方法。

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