Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparative Analysis of Tagatose Productivity of Immobilized L-Arabinose Isomerase Expressed in Escherichia coli and Bacillus subtilis

  • Cheon, Ji-Na (Department of Biotechnology, Catholic University of Korea) ;
  • Kim, Seong-Bo (Food Ingredient Center, CJ Foods R&D, CJ Corp.) ;
  • Park, Seong-Won (Food Ingredient Center, CJ Foods R&D, CJ Corp.) ;
  • Han, Jong-Kwon (Food Ingredient Center, CJ Foods R&D, CJ Corp.) ;
  • Kim, Pil (Department of Biotechnology, Catholic University of Korea)
  • Published : 2008.06.30
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Abstract

Although arabinose isomerase (E.C. 5.3.1.4), a commercial enzyme for edible tagatose bioconversion, can be expressed in an Escherichia coli system, this expression system might leave noxious by-products in food. To develop an eligible tagatose bioconversion with food-safe system, we compared the tagatose production activity of immobilized arabinose isomerase expressed in Bacillus subtilis (a host generally recognized as safe) with that of the enzyme expressed in E. coli. A 48% increase in tagatose production (4.3 g tagatose/L at $69.4\;mg/L{\cdot}hr$) was found using the B. subtilis-expressed immobilized enzyme system, compared to the E. coli-expressed enzyme system (2.9 g tagatose/L). The increased productivity with safety of the B. subtilis-expressed arabinose isomerase suggests that it is a more eligible candidate for commercial tagatose production.

Keywords

References

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