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Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
ISSN: 0717-3458
Vol. 29, No. 1, 2017, pp. 32-38
Bioline Code: ej17060
Full paper language: English
Document type: Research Article
Document available free of charge

Electronic Journal of Biotechnology, Vol. 29, No. 1, 2017, pp. 32-38

 en Construction and application of a novel genetically engineered Aspergillus oryzae check for this species in other resources for expressing proteases
Yu, Xiao-Chun; Ma, Shi-Liang; Xu, Yan; Fu, Cheng-Hao; Jiang, Chun-Ying & Zhou, Chen-Yu

Abstract

Background: We aimed to test the possibility of improving polypeptide production from soybean meal fermentation by engineered Aspergillus oryzae strains. Four different protease genes were cloned and transformed into wild-type A. oryzae, and the engineered A. oryzae strains were then used for soybean meal fermentation.
Results: The results showed different degrees of improvement in the protease activity of the four transformants when compared with wild-type A. oryzae. A major improvement in the polypeptide yield was achieved when these strains were used in soybean meal fermentation. The polypeptide conversion rate of one of the four transformants, A. oryzae pep, reached 35.9%, which was approximately twofold higher than that exhibited by wild-type A. oryzae. Amino acid content analysis showed that the essential amino acid content and amino acid composition of the fermentation product significantly improved when engineered A. oryzae strains were used for soybean meal fermentation.
Conclusions: These findings suggest that cloning of microbial protease genes with good physicochemical properties and expressing them in an ideal host such as A. oryzae is a novel strategy to enhance the value of soybean meal.

Keywords
Amino acids; Engineered strains; Fermentation; Fungus; Meals; Microbial protease; Novel strategy; Polypeptides; Protease genes; Recombinant Aspergillus; Soybean meal

 
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