Metaboličke karakteristike bakterije E. coli BL21 +P – Crabtree efekt

master's thesis

• Title (english): Metabolic Characteristics of Bacterium E. coli BL21 +P – Crabtree effect
• Author: Dijana Bubenik
• Mentor: Srđan Novak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2004-11-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Pri proizvodnji rekombinantnih proteina pomoću genetski transformirane bakterije E. coli u aerobnim uvjetima i uz visoku koncentraciju glukoze u hranjivoj podlozi dolazi do Crabtree efekta. Višak glukoze se tada razgrađuje do acetata. Budući da acetat djeluje inhibitorno na rast bakterije i sintezu rekombinantnog proteina, nužno je kontrolirati količinu glukoze u hranjivoj podlozi. To je moguće ako se proizvodnja vodi šaržnim procesom s prihranjivanjem. Takvim vođenjem procesa postiže se veći prinos biomase te se više iscrpljuju izvori α-amino i anorganskog dušika te anorganskog fosfora. Specifična brzina nastajanja acetata maksimalna je na početku procesa. Optimalna temperatura za proizvodnju rekombinantnog proteina je 37,5 °C.

Abstract (english)

During a production of heterologous proteins by recombinant bacterium E. coli under aerobic conditions and in the presence of an excess of glucose in the growth medium, the acetate formation is observed. This phenomenon is known as Crabtree effect. Since acetate may inhibit the growth of bacteria and production of recombinant protein, it is important to control the glucose concentration. This can be achieved by controlling the cultivation using fed-batch mode that results in high biomass concentrations and higher consumption of α-amino nitrogen and inorganic nitrogen and phosphor during the cultivation. The specific acetate production rate was maximal at the beginning of the process. The optimum temperature for production of recombinant protein was 37.5 °C.

• Keywords: Crabtree efekt; E. coli BL21 +P; inkluzijska tijela; specifične brzine; šaržni proces s prihranjivanjem
• Keywords (english): Crabtree effect; E. coli BL21 +P; inclusion bodies; specific rates; fed batch
• Language: croatian
• URN:NBN: urn:nbn:hr:159:585442
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 09:49:08