Overcoming acetate in Escherichia coli recombinant protein fermentations

被引：311

作者：

Eiteman, Mark A. ^{[1
]}

Altman, Elliot ^{[1
]}

机构：

[1] Univ Georgia, Ctr Mol Bioengn, Athens, GA 30602 USA

来源：

TRENDS IN BIOTECHNOLOGY | 2006年 / 24卷 / 11期

关键词：

D O I：

10.1016/j.tibtech.2006.09.001

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

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.

引用

页码：530 / 536

页数：7

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