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Product deactivation in recombinant Streptomyces
Author(s) -
Gardner Alan R.,
Cadman T. W.
Publication year - 1990
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260360305
Subject(s) - tyrosinase , chemistry , kinetics , streptomyces , streptomycetaceae , recombinant dna , arrhenius equation , product inhibition , biochemistry , food science , enzyme , organic chemistry , actinomycetales , non competitive inhibition , biology , activation energy , physics , quantum mechanics , bacteria , genetics , gene
The production of tyrosinase by Streptomyces antibioticus (p1J7O2) was investigated as a model system for recombinant protein production by Streptomyces . Product deactivation was found to have a severe effect on the levels of tyrosinase obtained. Tyrosinase deactivation was detected during all phases of batch cultures, with higher specific deactivation rates observed during the stationary phase. The specific deactivation rate exhibited an Arrhenius dependence on temperature, with approximately a twofold increase in the deactivation rate between 25°C and 30°C. The effect of deactivation on the determination of tyrosinase production kinetics is discussed. A strategy was implemented to increase tyrosinase productivity by enriching the growth medium and reducing the culture temperature during the period of maximum tyrosinase production. This strategy resulted in a shorter culture time and a 2.5‐fold increase in tyrosinase activity compared to a culture grown at 25°C using a standard growth medium.