食品级高产亮氨酸氨肽酶重组Bacillus subtilis的构建和发酵优化
食品级高产亮氨酸氨肽酶重组Bacillus subtilis的构建和发酵优化Title: Construction and Fermentation Optimization of Food-Grad
Bacillus subtilis 食品级高产亮氨酸氨肽酶重组的 构建和发酵优化 Title: Construction and Fermentation Optimization of Food-Grade High-Yield Lysine Aminopeptidase Recombinant Bacillus subtilis Abstract: Lysine aminopeptidase is an enzyme widely used in food processing and biotechnology industries. Bacillus subtilis is considered a favorable host for its production due to its robustness, safety, and well-established genetic engineering tools. In this study, we aimed to construct afood-grade high-yield lysine aminopeptidase recombinant Bacillus subtilis strain and optimize its fermentation conditions to improve enzyme production. The construction involved gene cloning, strain transformation, and selection, while optimization was achieved through fermentation parameters manipulation. Our results highlight the potential of recombinant Bacillus subtilis as apromising host for lysine aminopeptidase production in the food industry. 1. Introduction: Lysine aminopeptidase is an important enzyme involved in the hydrolysis of proteins into smaller peptides. Its applications in the food industry include the improvement of protein digestibility, the release of flavor-enhancing peptides, the reduction of bitterness, and the prevention of food spoilage. Bacillus subtilis, aGram-positive bacterium, has been extensively studied and used as amicrobial cell factory due to its capability to secrete heterologous proteins and its excellent nutrient utilization. Thus, constructing arecombinant Bacillus subtilis strain for the production of food-grade lysine aminopeptidase could provide a reliable and efficient biotechnological platform. 2. Methodology: 2.1. Gene Cloning: The gene encoding lysine aminopeptidase was obtained from a known source and cloned into afood-grade expression vector compatible with Bacillus subtilis. The recombinant plasmid was then transformed into competent Bacillus subtilis cells using aheat shock method and selected for antibiotic resistance. 2.2. Strain Characterization:
