产丙酮酸氧化酶重组大肠杆菌的发酵过程质粒稳定性研究  

A Study of Plasmid Stability of Recombinant E.coliDH5α/pSMLPyOD Dduring the Process of Fermentation

作　　者：赵劼[1] 王永红[1] 储炬[1] 张嗣良[1] 庄英萍[1] 

机构地区：[1]华东理工大学生物工程学院,上海200237

出　　处：《常熟理工学院学报》2015年第4期1-7,共7页Journal of Changshu Institute of Technology

摘　　要：研究了碳源、温度、溶氧、pH值及外源丙酮酸氧化酶表达对重组大肠杆菌DH5α/pSML-PyOD质粒稳定性的影响.结果表明,以甘油为碳源,37℃,装液量10%~15%条件下重组菌质粒稳定性最好.当发酵过程中体系pH值在6~7之间时,质粒稳定性较高,但当pH提高至7.5时,质粒稳定性会有所下降,重组菌在低pH值条件下有利于产丙酮酸氧化酶.外源蛋白表达使得重组菌质粒稳定性有所下降.The influences of carbon resource, temperature, DO, pH and heterologous pyruvate oxidase expression on the plasmid stability of the recombinant E.coli DHSα/pSMLPyOD were investigated. The results show that glycerol, 37℃ and the ratio of 10-15% medium to volume of the flask （v） were the optimum conditions for the plasmid stability during the process of recombinant E.coli DHSα/pSMLPyOD cultivation, that the recombinant could retain high plasmid stability in pH6-7 and that heterologous PyOD expression decreased the plasmid stability apparently.

关 键 词：丙酮酸氧化酶 重组大肠杆菌 DH5α/pSMLPyOD 质粒稳定性 

分 类 号：Q815[生物学—生物工程]