Salt-inducible promoter derivable from a lactic acid bacterium, and its
use in a lactic acid bacterium for production of a desired protein
    1.
    发明授权
    Salt-inducible promoter derivable from a lactic acid bacterium, and its use in a lactic acid bacterium for production of a desired protein 失效
    衍生自乳酸菌的盐诱导型促进剂,以及其在乳酸菌中用于产生所需蛋白质的用途

    公开(公告)号:US6140078A

    公开(公告)日:2000-10-31

    申请号:US68195

    申请日:1998-07-29

    CPC分类号: C12N15/746 C07K14/335

    摘要: The invention provides a salt-inducible promoter present in SEQ ID NO: 10 and derivable from a lactic acid bacterium in isolation from the coding sequence normally controlled by said promoter in a wild-type lactic acid bacterium, with modifications and important parts thereof. Also provided are a recombinant vector and a transformed lactic acid bacterium comprising such promoter, and the production of a desired protein by such transformed bacterium, whereby the gene encoding said desired protein or a precursor thereof is expressed under control of such promoter. The desired protein can be secreted by the bacterium due to the presence of a signal sequence. The action of the salt-inducible promoter is enhanced at a pH of about 4-4.5 and/or by the presence of glutamic acid. Such process can be used in a fermentation process, in which the desired protein is a lytic protein causing lysis of the cells and release of the cell content. Or the desired protein can be an enzyme involved in flavour formation, e.g. in producing dressings, spreads, sausages and sour dough, or a protein functioning in a cheese production process, such as chymosin or a precursor thereof, or an enzyme involved in cheese flavour formation.

    摘要翻译: PCT No.PCT / EP97 / 04755 Sec。 371日期1998年7月29日第 102(e)日期1998年7月29日PCT 1997年8月20日PCT PCT。 公开号WO98 / 10080 PCT 日期1998年3月12日本发明提供了存在于SEQ ID NO:10中的衍生自乳酸菌的盐诱导型启动子,其与野生型乳酸菌通常由所述启动子控制的编码序列分离, 其重要部分。 还提供了包含这种启动子的重组载体和转化的乳酸菌,并且通过这种转化细菌产生所需的蛋白质,由此编码所述所需蛋白质或其前体的基因在这种启动子的控制下表达。 由于信号序列的存在,所需的蛋白质可被细菌分泌。 在约4-4.5的pH和/或谷氨酸的存在下,盐诱导型启动子的作用增强。 这种方法可用于发酵过程中,其中所需蛋白质是引起细胞裂解和释放细胞内容物的裂解蛋白。 或者所需的蛋白质可以是参与风味形成的酶,例如 在制作敷料,酱油,香肠和酸面团中,或在酪乳生产过程中起作用的蛋白质,例如凝乳酶或其前体,或涉及奶酪香味形成的酶。