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.
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%.
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.