The Degree and Length of O ‐Glycosylation of Recombinant Proteins Produced in Pichia pastoris Depends on the Nature of the Protein and the Process Type-Reference-Cited by-同舟云学术

The Degree and Length of O ‐Glycosylation of Recombinant Proteins Produced in Pichia pastoris Depends on the Nature of the Protein and the Process Type

Published:2020-10-08 Issue:3 Volume:16 Page:2000266
ISSN:1860-6768
Container-title:Biotechnology Journal
language:en
Short-container-title:Biotechnol. J.

Author:

Radoman Bojana¹²,Grünwald‐Gruber Clemens³,Schmelzer Bernhard¹²^ORCID,Zavec Domen²^ORCID,Gasser Brigitte¹²,Altmann Friedrich¹³,Mattanovich Diethard¹²^ORCID

Affiliation:

1. Austrian Centre of Industrial Biotechnology (ACIB) Vienna 1190 Austria

2. Department of Biotechnology BOKU—University of Natural Resources and Life Sciences Vienna 1190 Austria

3. Department of Chemistry BOKU—University of Natural Resources and Life Sciences Vienna 1190 Austria

Publisher

Wiley

Subject

Molecular Medicine,Applied Microbiology and Biotechnology,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/biot.202000266

Reference53 articles.

1. Protein O-mannosylation: What we have learned from baker's yeast