Optimization of fermentation conditions for the expression of sweet-tasting protein brazzein in Lactococcus lactis
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2007.02297.x/fullpdf
Reference13 articles.
1. Efficient production of recombinant brazzein, a small, heat-stable, sweet-tasting protein of plant origin;Assadi-Porter;Arch Biochem Biophys,2000
2. Expression of the sweet-tasting plant protein brazzein in Escherichia coli and Lactococcus lactis: a path toward sweet lactic acid bacteria;Berlec;Appl Microbiol Biotechnol,2006
3. Influence of pH on bacteriocin production by Lactobacillus K7 during batch fermentation;Bogovic-Matijasic;Periodicum Biologorum,2001
4. Improved vectors for nisin-controlled expression in gram-positive bacteria;Bryan;Plasmid,2000
5. Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi;Cheigh;J Biotechnol,2002
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