A food-grade expression system for d-psicose 3-epimerase production in Bacillus subtilis using an alanine racemase-encoding selection marker-Reference-Cited by-同舟云学术

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A food-grade expression system for d-psicose 3-epimerase production in Bacillus subtilis using an alanine racemase-encoding selection marker

Published:2017-01-28 Issue:1 Volume:4 Page:
ISSN:2197-4365
Container-title:Bioresources and Bioprocessing
language:en
Short-container-title:Bioresour. Bioprocess.

Author:

Chen Jingqi,Jin Zhaoxia,Gai Yuanming,Sun Jibin,Zhang Dawei

Funder

National Nature Science Foundation of China

State Key Development 973 Program for Basic Research of China

Nature Science Foundation of Tianjin City(CN)

the Key Projects in the Tianjin Science and Technology Pillar Program

Natural Science Foundation of Liaoning Province of China

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment,Biomedical Engineering,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s40643-017-0139-7.pdf

Reference22 articles.

1. Bron PA, Benchimol MG, Lambert J, Palumbo E, Deghorain M, Delcour J, de Vos WM, Kleerebezem M, Hols P (2002) Use of the alr gene as a food-grade selection marker in lactic acid bacteria. Appl Environ Microbiol 68:5663–5670

2. Chen J, Fu G, Gai Y, Zheng P, Zhang D, Wen J (2015a) Combinatorial Sec pathway analysis for improved heterologous protein secretion in Bacillus subtilis: identification of bottlenecks by systematic gene overexpression. Microb Cell Fact 14:92

3. Chen J, Gai Y, Fu G, Zhou W, Zhang D, Wen J (2015b) Enhanced extracellular production of alpha-amylase in Bacillus subtilis by optimization of regulatory elements and over-expression of PrsA lipoprotein. Biotechnol Lett 37:899–906

4. Chen J, Zhao L, Fu G, Zhou W, Sun Y, Zheng P, Sun J, Zhang D (2016) A novel strategy for protein production using non-classical secretion pathway in Bacillus subtilis. Microb Cell Fact 15:69

5. de Vos WM (1999) Safe and sustainable systems for food-grade fermentations by genetically modified lactic acid bacteria. Int Dairy J 9:3–10

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