High-Level Production of Heterologous Protein by Engineered Yeasts Grown in Cottage Cheese Whey-Reference-Cited by-同舟云学术

High-Level Production of Heterologous Protein by Engineered Yeasts Grown in Cottage Cheese Whey

Published:1999-06 Issue:6 Volume:65 Page:2745-2747
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Maullu Carlo¹,Lampis Giorgio¹,Desogus Alessandra¹,Ingianni Angela¹,Rossolini Gian Maria²,Pompei Raffaello¹

Affiliation:

1. Dipartimento di Scienze Mediche, Cattedra di Microbiologia Applicata, Università di Cagliari, 09124 Cagliari,1 and

2. Dipartimento di Biologia Molecolare, Sezione di Microbiologia, Università di Siena, 53100 Siena,2 Italy

Abstract

ABSTRACT Cottage cheese whey is a cheese industry by-product still rich in proteins and lactose. Its recycling is seldom cost-effective. In this work we show that the lactose-utilizing yeast Kluyveromyces lactis , engineered for production of recombinant human lysozyme, can be grown in cottage cheese whey, resulting in high-level production of the heterologous protein (125 μg/ml).

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.65.6.2745-2747.1999

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