Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Controlled- and Uncontrolled-pH Operations on Recombinant Phenylalanine Ammonia Lyase Production in Escherichia coli

  • Cui, Jian Dong (Hebei Fermentation Engineering Research Center, College of Bioscience and Bioengineering, Hebei University of Science and Technology) ;
  • Zhao, Gui Xia (Labour Union, Hebei University of Science and Technology) ;
  • Zhang, Ya Nan (Library, Hebei University of Science and Technology) ;
  • Jia, Shi Ru (Key Laboratory of Industry Microbiology, Ministry of Education, Tianjin University of Science and Technology)
  • Published : 2009.08.31
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Abstract

Effects of controlled- and uncontrolled-pH operations on phenylalanine ammonia lyase (PAL) production by a recombinant Escherichia coli strain were investigated at uncontrolled-pH ($pH_{UC}$) and controlled-pH ($pH_C$) of 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, and 8.5 in bioreactor systems. The results showed that the recombinant PAL activity was improved significantly by controlled pH strategy. Among the $pH_C$ operations, the highest PAL activities were obtained under $pH_C$ 7.5 strategy where cell mass ($OD_{600\;nm}$) and PAL activity was 1.3 and 1.8 fold higher than those of $pH_{UC}$, respectively. The maximum PAL activity reached 123 U/g. The $pH_C$ 7.5 strategy made recombinant plasmid more stable and therefore allowed easier expression of PAL recombinant plasmid, which increased PAL production. It was indicated that the new approach (controlled-pH strategy) obtained in this work possessed a high potential for the industrial production of PAL, especially in the biosynthesis of L-phenylalanine.

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References

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