Background: The fermentation conditions of recombinant maltose-binding protein fused to neutrophil-activating
protein (rMBP-NAP) of
Helicobacter pylori
were optimized from
Escherichia coli
TB1 with varying medium,
inoculum age and size, time, inducer, pH and temperature in batch fermentation.
Results: It was revealed that the optimal conditions for the production of rMBP-NAP in shake flask were as
follows: M9 medium (with 3% yeast extract powder added), inoculum age of 19 h, inoculum size of 6%, initial
pH of 6.6, temperature of 37°C, and 0.7 mmoL/L IPTG inducted 21 h in a 50 mL/250 mL shake flask. The
recombinant protein yield was increased from 59 to 592 mg/L after optimization. Fermentation process
conducted in a 10 L fermenter with similar conditions could get 30 g/L wet cell and 1.738 g/L soluble protein
with the rMBP-NAP expression level of 11.9%.
Conclusion: The results improve the expression level of rMBP-NAP, and it is expected that these optimized
conditions can be well applied for large scale production of rMBP-NAP.
